Ever since my bachelor days I’ve been a fan of Indian curries made at home for dinner. Back then, it was not unknown for me to eat tikka masala, vindaloo, or korma four or five times a week.I’d picked up the habit after a series of priests from India had come for several summers and stayed in the rectory where I lived. At least a few were cooks and they introduced me to their native cuisine. Now when I make curry it’s rarely from scratch but it’s also never straight from a box or jar. I use commercial curry paste but add other ingredients as well. And I almost never make it exactly the same way twice. Lately I’ve been adding curry powder at the simmer stage. In order to boost that flavor. At the end I always add the traditional garam masala, which boosts the flavor depth. And tonight I grated a chunk of ginger and added with onions to sauté. I love curry, as you might guess. Melanie claims I’m addicted. All I know is that on nights when I make it, the leftovers begin to call to me about 9pm and I can’t resist. But who can blame me? I wish I could properly thank those priests who introduced me to homemade curry those summers. You might say they “curried” favor from me.