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Hawaiian Restaurant Style Curry Sauce

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Grains Hawaiian Rice 4 Servings

INGREDIENTS

1 lg Onion; chopped
2 Cloves garlic; minced
1 sm Apple; peeled and chopped (optional)
2 tb Butter or margarine
3 tb Curry powder
1 tb Flour
1 ts Powdered ginger
2 c Stock (see note 1 below)
1 ts Vinegar
2 c Cooked meat; poultry, or vegetable; chopped (see note 2 below)
1/2 c Seedless black or white raisins; optional
Cooked white rice
Condiments of choice: chopped peanuts; grated coconut, crisply-fried onions; chopped chutney; finely-diced pineapple (fresh or canned); etc.

INSTRUCTIONS

Date: Mon, 1 Apr 96 8:33:53 EST
submitted by: esther@rochgte.fidonet.org (Esther H. Vail, Rochester NY USA)
This is not an authentic curry but it is my approximation of the curries we
enjoyed in restaurants on Oahu when we lived in Hawaii. Unless you already
know you like a hot curry, you may wish to use a smaller amount of curry
powder when you first make the dish; this version is known in the family as
"Instant Tonsillectomy." Although the list of ingredients may seem long, it
is easy to prepare and can be made well in advance of serving.
Saute onion, garlic, and apple (if using) over medium heat in the butter
for ten minutes. Add the curry powder, flour and ginger; cook over low heat
for two minutes, stirring steadily. Gradually add the stock and vinegar,
stirring constantly to the boiling point. Cook, covered, over low heat for
ten minutes. Add raisins (if using) and meat or vegetable and remove from
heat. Reheat gently when ready to serve over rice. Pass the condiments.
Note 1: Stock may be homemade, canned, or simply water combined with beef
or chicken bouillon cubes or powder, or, for a non-meat dish, water in
which the vegetables have been cooked, canned vegetable broth, or water
with vegetable bouillon cubes or powder.
Note 2: This is a terrific use of leftovers, no matter in what style they
were originally cooked (perfect for the last appearance of a turkey).
For a vegetarian curry, you may wish to try this suggestion: Cook 1 cup
(227g) carrots, peeled and cut in smallish chunks in boiling water for five
minutes.  Add 1 cup (227g) cauliflower florets and continue cooking for
another five minutes. Add 1/2 cup (114g) frozen green peas and turn off
heat. Let stand while you are sauteing the onions and garlic to begin the
recipe. Drain, saving the liquid, and set vegetables aside. Use the liquid
toward the two cups needed in the recipe.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 1 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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