West Indian Curry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Onion, minced
3 tbsp: Butter or marg.,
3 tbsp: Flour,
1 1/4 tsp: Curry powder,
3/4 tsp: Salt,
1/4 tsp: Powdered ginger,
3/4 tsp: Sugar,
1: Bouillon cube,
1/2 cup: Boiling water,
1 cup: Milt,
2 cup: Shrimp meat or chicken cooked,
1 tsp: Lemon juice,
Directions:
I got this recipe from a Monastery Cookbook I bought when I stayed at a
Monastery a couple of weeks ago. The cookbook is one of those "fund-raiser"
type cookbooks with recipes contributed by several people....its really a
fantastic book actually, well worth the $7 I paid for it. The recipe calls
for shrimp as the seafood, or chicken could be substituted, which is what I
did when I made it....shrimp is too expensive, and my husband doesnt
appreciate it anyway. I suppose you could add more curry if you wanted to
this recipe. Betty Mellen from Corning, NY contributed the recipe in the
book.
Saut
onion in butter in top of a double boiler. Stir in flour, all the
seasonings and sugar. Add bouillon, dissolved in the boiling water. Add
milk. cook over boiling water, stirring until smooth and thick. Add cubed
meat or shrimp and lemon juice. Heat.
Notes: When I made this, I didnt cook over boiling water, just watched and
stirred in my skillet. I also added a little chopped up apple. Posted to
TNT - Prodigys Recipe Exchange Newsletter by "Lilia Prescod"
on Apr 16, 1997
Source from luhu.jp
Monastery a couple of weeks ago. The cookbook is one of those "fund-raiser"
type cookbooks with recipes contributed by several people....its really a
fantastic book actually, well worth the $7 I paid for it. The recipe calls
for shrimp as the seafood, or chicken could be substituted, which is what I
did when I made it....shrimp is too expensive, and my husband doesnt
appreciate it anyway. I suppose you could add more curry if you wanted to
this recipe. Betty Mellen from Corning, NY contributed the recipe in the
book.
Saut
onion in butter in top of a double boiler. Stir in flour, all the
seasonings and sugar. Add bouillon, dissolved in the boiling water. Add
milk. cook over boiling water, stirring until smooth and thick. Add cubed
meat or shrimp and lemon juice. Heat.
Notes: When I made this, I didnt cook over boiling water, just watched and
stirred in my skillet. I also added a little chopped up apple. Posted to
TNT - Prodigys Recipe Exchange Newsletter by "Lilia Prescod"
Source from luhu.jp
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