A surprisingly easy Indian curry fits the bill for a different kind of Sunday supper. It's great for entertaining and needs only rice, Indian-style bread and a green salad to complete the meal.

Cooking teacher and author Raghavan Iyer defines curry as ``any dish that consists of meat, fish, poultry, legumes, vegetables or fruits, simmered in or covered with a sauce, gravy or other liquid that is redolent of spices and/or herbs.''

Curry powder is a commercial mix that was created to replicate the spice blends Indian cooks make from scratch. The composition of these blends varies widely, but usually includes peppercorns, cumin, turmeric, mustard seeds, ginger, coriander seeds, cinnamon, cloves, fenugreek, fennel seeds, cardamom and chile peppers.

Of course, curry powder comes in handy when you are in a time crunch, but, time permitting, your own blend will be fresher and more potent. The best way to grind spices is in a coffee grinder (reserved for this purpose -- not used for coffee). To intensify the flavor of any spice, lightly toast it in a dry skillet over low heat before using.

Most curry recipes follow the same general order, beginning with the preparation of the seasoning paste. Then oil is heated in a skillet and the paste is cooked until it becomes aromatic. Liquid is added, followed by the main ingredient.

Carole Kotkin is manager of the Ocean Reef Club cooking school and co-author of Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere.

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