PUNJABI STYLE CURRIED CHICKEN -- Briefly and gently cook curry powder in oil, add chopped onions, cook a bit more then add tomato paste and a splash of water. Add pieces of cut up chicken (skinned or not) , stir to coat and simmer covered or oven cook until done. Serve over rice. -- Sarah T. Reney, Old Saybrook, CT APPLE CURRY SOUP -- Make stock from apple peels and cores, onion and garlic skins, cinnamon sticks, apple juice and water; strain. Sauté grated fresh ginger root, minced garlic, chopped onion; add salt and chopped apples, then lemon juice. Sprinkle in mixture of flour, dry mustard, turmeric, cumin, coriander, cloves and cayenne pepper. Add stock and puree together until very smooth. Reheat whisking in couple of cups of yogurt and sour cream combined. Serve warm or cold topped with toasted almond slivers

BANANA CHUTNEY -- Boil 12 sliced bananas in vinegar until consistency of porridge. Add raisins, currants, sugar, salt, cinnamon and curry powder and simmer 15 minutes.

BANANA PILAF -Briefly sauté bananas and diced onion in oil. Over heat, combine a cup of long grain rice with a beaten egg and stir until kernels are separated. Add 2 1/2 cups stock and bring to a boil before adding banana-onion mix. Season with curry, cover and cook in oven for 45 minutes. Serve with grated cheese on top.

BEEF, CURRY AND TOMATOES --Sauté onions and garlic in butter. Add curry powder, mix, then add tomatoes and puree. Cook slowly until thick. Add raw ground beef in loose bits and simmer for a while longer. Serve over rice or pasta.

BRANDIED CHICKEN -- Brown diced onions in butter, add a cutup fryer and cook slowly for half an hour or until tender. Remove from pan and make a sauce of cream, curry powder, salt, pepper and a jolt of brandy or rum. Bring to a boil and serve over the chicken. Serve with/over rice.

CATFISH AND PINEAPPLE CHUTNEY -- Sprinkle fillets with lemon juice, dip in milk, roll in corn flake or cracker crumbs and drizzle with some oil. Bake in oiled pan until tender. In small saucepan, combine can of crushed pineapple, chopped green apple, minced onion, red pepper, brown sugar, cider vinegar, curry powder and coarse mustard. Simmer then serve on the side or on top of fish.

CAULIFLOWER AND CANNED SALMON -- Sauté onion, garlic, cumin and mustard seeds, add turmeric and curry powders. Add chopped cauliflower, chopped chiles and salt. Cook, adding water if needed. After 10 minutes, add can of salmon and chopped tomato. Serve with rice or pita.

CAULIFLOWER CURRY -- In blender, puree grated unsweetened coconut, toasted sesame seeds, toasted cumin seeds or white poppyseeds, ground cloves, garlic gloves, grated ginger root, peanuts, turmeric and cayenne, adding water as needed until homogeneous. Fry onions, add cauliflower pieces, salt, then blended mixture and cook until cauliflower is tender. Add water or orange juice as needed. Add lemon juice. Serve over rice; on the side: plain yogurt, orange slices, lemon slices, toasted nuts, toasted coconut, raisins, cukes, tomatoes, sweet pepper strip

CAULIFLOWER SOUP- CURRIED -- Simmer cauliflower in chicken stock until tender, puree, then reheat and season with curry powder. Whisk together egg yolk and heavy cream, whisk in a spoonful of simmering puree, then return mixture to saucepan and cook until thickened to creamy consistency (don't boil). Thin with water or milk, if desired.

CHICKEN AND BANANA --Sauté chopped onion, sliced apple and sliced banana in butter. Add cooked chicken. Simmer briefly then add salt, pepper, curry powder and a little cream. Cook a little more and then run through a blender. Return to heat, add more cream if desired.

CHICKEN CURRY I -- Sauté chopped onions in butter until brown, add chicken, cut into small pieces, lots of good curry powder and enough water or chicken broth to stew the chicken without drowning it. When the chicken is done, add a little fresh lime juice. Serve over rice. Optional: garlic, cinnamon and chile peppers.

CUCUMBER CURRY -- Peel, seed and cube cucumbers, blanch in salted water and drain before combining with heavy cream and curry powder. Simmer for 10 minutes.

CURRIED FISH, FRUIT AND VEGETABLE STEW -- Add tart apples or pears, chopped dried apricots, and vegetables -- red bell pepper, corn, green beans, zucchini -- to sautéed chopped onions, garlic, ginger root and curry spices (ground cardamom, cinnamon, cloves, coriander, cumin, turmeric, cayenne). Add some water and/or broth, bring to boil, add white fish and simmer until vegetables are tender then stir in currents or raisins. Add lemon juice or some apricot preserves or chutney, depending on your taste.

DRIED FRUIT, FRESH FRUIT AND CHICKEN -- Brown chicken in butter, stir in curry powder then mix in vermouth or dry white wine, then dried plums (halved) or apricots slices. Cover and simmer until chicken is done. Remove chicken and dried fruit. Add grapes, peach slices and/or pineapple chunks and brown sugar to pan juices and boil then simmer until syrupy. Spoon fruit sauce over chicken and top with toasted slivered almonds or walnut piece

FISH CURRY SALAD -- Combine cooked, flaked fish with seedless red grapes, celery, sliced almonds, curry mayonnaise and serve on lettuce

FRIED SMELTS OR WHITEBAIT -- Coat batches of whole small fish with flour, curry powder, ground ginger, cayenne pepper and salt mix and fry in vegetable oil until golden, then sprinkle with lemon.

GRAPEFRUIT AND HALIBUT -- Make a salsa by mixing grapefruit sections, collected grapefruit juice, slice green onion, fresh mint, minced jalapeno, red wine vinegar, honey, olive oil and black pepper. Rub halibut filets in curry powder, salt, pepper and olive oil. Grill or bake curry side down. Serve fish on top of mashed sweet potatoes with grapefruit salsa on top.

GREEN BEANS AND LIMA BEANS -- Combine chopped green beans, lima beans, corn, yogurt and curry powder.

GRILLED FISH WITH PINEAPPLE SAUCE -- Make a sauce with sautéed onions, chicken or fish stock, curry powder, pineapple puree, coconut milk and heavy cream. Season with salt.

JAMAICAN JERK MARINADE -- Blend until smooth cracked peppercorns, chopped onions, jalapeno pepper, allspice, minced ginger root, pineapple puree, curry powder, cumin, olive oil.

LAMB CURRY --Brown diced lamb in butter with a little chopped onion. Add wine and simmer, covered until lamb is tender. Add water, stock or wine if needed. Before serving add curry powder.

ORANGE MARMALADE AND CURRY GLAZE FOR TURKEY -- Mix together orange marmalade, lemon juice, soy sauce and curry powder. Brush glaze on turkey or turkey cutlets before roasting or broiling.

ORANGES AND CURRY -- Heat whole cloves, cinnamon stick, cardamom, cumin and mustard seeds, grated ginger, and pinch of cayenne pepper in butter for a few minutes then add a quart of fresh-squeezed orange juice. Serve hot with some orange slices at beginning or end of dinner.

ROAST CHERRY CHICKEN -- Make a thin paste of cornstarch, curry powder, salt ,a little oil and some of the juice from a can of pitted sour red cherries. Coat a small fryer(s) with the paste and then stuff with a mixture of cooked rice, the drained cherries, soy sauce, salt, brown sugar, fennel seed and black pepper. Roast at 400 for about an hour, basting with pan drippings or butter.

Shrimp curry --Add cooked shrimp to tomatoes; season with curry and a good jolt of bourbon. Mix pasta with cream and grated cheese and top with sauce.

SIMPLE CURRY, CHARLESTON STYLE -- Simmer chopped onion, apple and celery in butter with some water until the celery is tender and most of the water is gone. Add curry powder, salt, pepper, and then cream and boiled shrimp. Cook until cream is reduced to sauce, and serve over rice with usual condiments.

SMOKED FISH HASH -- Use a mix of smoked fish (trout, haddock, mussel, oysters) flaked or chopped. Soak in milk, then drain and mix with cooked rice (add lemon slice to flavor while cooking) in pan with melted butter. Stir in curry powder, nutmeg, parsley, salt and pepper. Serve with hard-boiled or scrambled eggs.

TUNA, TOMATO SAUCE --Combine flaked canned tuna with pureed tomatoes and season with oregano, basil, thyme, fennel, black pepper, garlic, curry power, soy sauce, Worcestershire and some paprika. Simmer a little and then add grated cheddar cheese and white wine. Serve over pasta.