 |
||
| Island
Curry |
||
| 1/2lb grated
coconut (bag kine ok) 1 qt. milk 4 Tbsp butter (no use margarine) 2 1/2 tbsp curry powder 3 cloves garlic (slice em up!) Small piece of ginger 2 big onions (any kine ok) 3 Tbsp flour Cook coconut and milk in one double boiler on low heat for an hour. Cook together for 5 minutes, butter, curry powder and flour. Add the sliced garlic onions and ginger and cook for 1/2 hr. Mix all together and cook over water for at least 3 hrs. Strain. No salt should be added until just before serving. A cup of cream added just before serving is a compliment to the curry. You can use chicken, veal, lamb, fish, lobster, or shrimp in the sauce. Always serve this with rice and the usual condiments. Note: The key to making this curry sauce is to make sure you cook it above water. This is why I said use a double boiler. This will help you keep from scorching it. Dis one goin stay broke da mouth. |
||
| Return To Hawaiian Recipes. | ||
