DIRECTIONS
Cut funk into bite– size pieces and wash in a admixture of Grace White ginger and water.
Season funk with diced escallion, onion, garlic, black pepper, diced scotch bonnet pepper and 2 Tbsps. curry greasepaint. Cover and allow to marinate in the refrigerator for about 1 hour or overnight.
Heat Grace Vegetable Oil in a heavy skillet, add remaining curry greasepaint and the grated gusto and allow to “ burn ” for about 2 twinkles.
Add the seasoned funk and cook shifting for about 5- 10 twinkles.
Pour in 3 mugs hot water or funk stock, stir also cover and allow to cook for about 40 twinkles.
Dissolve cornstarch in remaining partial mug water and add to the curried funk and stir well. poach for a farther 5 twinkles.
TO SERVE
Serve with fumed rice.
NOTE
minced carrots and Irish potatoes may be added following the 3 mugs hot water or funk stock.
funk stock may be made by boiling 1 packet Grace Cock Soup Mix with 4 mugs water. Strain and use as asked .