Inwardly and subjectively, that is, beneath the level of consciousness, the Holy Spirit effects a transformation of the mind and will which inevitably and irresistibly issues in the conscious acquiescence of the person to the truth of the gospel. Prior to this effectual transformation, the person is unwilling to believe. Subsequent to it, he is willing to believe and, in fact, does believe. If God did not at some point make us willing to believe we would forever have remained unwilling and consequently lost. In this sense the grace of effectual calling and regeneration is, properly speaking, irresistible.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Campanile	4	servings

INGREDIENTS

4		Salmon steaks; (800 g).
2	tb	Groundnut oil.
2	tb	Flour.
2	tb	Curry powder.
50	cl	Double cream; (or creme fraiche).
		Salt; pepper.

INSTRUCTIONS

1 Rinse and wipe dry the salmon steaks. Mix together the flour, salt and
pepper in a dish, and coat the fish with it.
2 Heat the oil in a frying pan and cook the fish over a low heat, 5 minutes
each side. Arrange on a serving dish and keep hot.
3 Pour away the oil in the pan and add the cream and curry powder. Stir
with a wooden spoon. Cook for a few minutes to reduce the sauce, and check
the seasoning.
4 Pour the curry sauce over the salmon steaks. Serve hot.
In India, each chef prepares his own curry, the ingredients vary according
to the region, the chef's caste and custom. In the West, the mix of spices
is much more of a fixed formula, with the first being published at the
beginning of the 18th century.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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