CURRY DINNER
Authentic Indian Curry
....Sarah's father was career US Navy - JAG. From a very early age she was privileged to travel the world with her family. While visiting India, her mother was given this wonderful Indian curry recipe ....the covered individual casserole is perfect for keeping the dish piping hot ....the various pottery bowls are ideal for a variety of condiments enhancing the curry....Enjoy!
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|
|
Indian Curry
|
1/2c. |
minced onion |
|
5T |
butter, olive oil or margarine |
| 7T | flour |
| 2 1/2tsp (+/-) | curry powder |
| 1 1/2tsp | sugar |
| 1/4 tsp. | powdered ginger (or 1 tsp. fresh grated ginger) |
| 4 c. | lamb, chicken, fish |
| 1 tsp. | lemon juice |
| 1 1/4 tsp | salt |
| 1 | chicken bouillon cube |
| 1c. | boiling water |
| 2c. | milk or coconut milk |
| 1 | fresh apple, thickly chopped |
| 1/2 | fresh lime, squeezed |
| 1/4 c. | fresh cilantro |
| 6c. | cooked rice |
Serves 6
Sauté onion in the butter or olive oil (or margarine - whichever you prefer) in sauté pan until tender. Stir in flour, curry powder (to taste), salt, sugar, ginger and apple. Add bouillon cube dissolved in boiling water and milk, and cook gently, stirring constantly until thickened. Add lamb, chicken or fish and warm. Add lemon juice, freshly squeezed lime juice, and fresh cilantro when ready to serve. Serve with hot rice.
Accompaniments: Shredded coconut, peanuts or asst. nut meats, chopped cooked egg yolks, chopped egg whites (hard-cooked), raisins, chopped green pepper, chopped black olives, grated carrots, mango or other chutney, bacon bits, and whatever else sounds good....
Notes: This recipe is also wonderful with shrimp and is a fantastic vegetarian dish using various types of squash and mushrooms