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"This recipe is a good base, but I needed to spice it up a tad. To do so I substituted: butter with ghee; thyme for the chopped stems and roots of three coriander (cilantro) plants; 2 tablespoons of Madras curry paste for the curry powder. I then cooked one diced onion and four finely-chopped cloves of garlic in ghee on medium heat for about 10 min..."