Cookbook

Seafood Curry

by

Ingredients

  • 1 bouillon, de poule
  • 3/4 eau, bouillante
  • 3 Tbsp margarine
  • 1 petit oignon, hache
  • 1/2 poivron, en des
  • 1 tsp curry
  • 1/8 tsp gingembre
  • 2 Tbsp farine
  • 1 boite lait de coco
  • 1/2 lbs crevettes, small, cooked seafod

Instructions

Dissolve bouillon cube in boiling water and reserve. In a frying pan, melt butter; add onion and green pepper and cook until soft. Stir in curry powder, ginger and flour; cook until bubbly. Gradually blend in reserved chicken bouillon and milk. Cook, stirring, until sauce boils and thickens. Then stir in your choice of shellfish; cook until heated through (about 2'). Serve with rice and condiments (salted peanuts, raisins, shredded coconut, chopped hard-cooked eff, crumbled cooked bacon, chutney)

Sunset Seafood, p. 97

Categories

Notes