Gently cook the onions and garlic in the fat in a sauce pan without coloring.
Mix in the flour and curry powder.
Cook gently to a sandy texture.
Mix in the puree and cool.
Gradually add the boiling stock and mix to a smooth paste.
Add the remainder of the ingredients, season with salt.
Simmer 30 min.
Skim and correct the seasoning.
Serve with Prawns, shrimps or eggs.