Original source: March 17, 2010 Vancouver Sun newspaper, I made just the curry sauce and only half the recipe with mushrooms as the “meat” and instead of whipping cream, the 18% M.F. coffee cream, and omitted the fenugreek
4 cups (1L) whipping cream
1/4 cup (50mL) lemon juice
1 tbsp (15mL) salt
1 tbsp (15mL) dried fenugreek leaves
1 tsp (5mL) paprika
1/2 tsp (2mL) ground cayenne pepper
3 to 4 tbsp (45 to 50) canola oil
3 tbsp (45mL) finely chopped garlic
1 tsp (5mL) tumeric
Combine cream, lemon juice, salt, fenugreek leaves, paprika, and cayenne pepper in a large bowl. Stir to blend. Heat 3 to 4 tablespoons (45 to 50mL) oil in a medium pot over medium heat. Add garlic and saute until golden. Stir in tumeric and cook for 1 minute. Stir in the cream mixture and cook on medium-low heat for about 5 minutes, or until it boils gently.
