| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Onion, minced |
| 3 | tb | Butter or marg. |
| 3 | tb | Flour |
| 1 1/4 | ts | Curry powder |
| 3/4 | ts | Salt |
| 1/4 | ts | Powdered ginger |
| 3/4 | ts | Sugar |
| 1 | Bouillon cube | |
| 1/2 | c | Boiling water |
| 1 | c | Milt |
| 2 | c | Shrimp meat or chicken cooked |
| 1 | ts | Lemon juice |
INSTRUCTIONS
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....it's 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 doesn't 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 didn't cook over boiling water, just watched and stirred in my skillet. I also added a little chopped up apple. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@itrc.uwaterloo.ca> on Apr 16, 1997
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