Heat in a double boiler:
2 cups Curry Sauce

Add, stir and cook for about 3 minutes:
2 cups boiled diced lobster meat or
2 cups cooked seafood
You may add:
3 chopped sautéed ribs celery
1/2 chopped sautéed green pepper, (seeds and fibrous portions
1 teaspoon grated sautéed onion

Correct the seasoning. Simmer until well heated. May be served
at once with: boiled rice, chutney, or slivered almonds. Or place
in individual baking dishes or a casserole and cover with bread
crumbs and dot with butter. Heat in a 425-degree F. oven until
the crumbs are lightly browned.
Yield: 4 servings
Curry Sauce
Ingredients & Instructions
Sauté slowly until tender:

1/4 cup chopped onion
1/4 cup chopped tart apple
in: 1/4 cup butter

Stir in and cook, without browning, for 4 or 5 minutes:
2-1/2 tablespoons flour
1/2 to 2 teaspoons curry powder

Add slowly, stirring constantly and simmer until well blended:
1 cup chicken broth
1 cup cream
1/2 teaspoon grated lemon peel

If you wish to have a perfectly smooth sauce, add the chicken
broth and grated lemon peel only, cook for 10 minutes, strain
through a sieve, add the cream and bring back to a boil. You
may liven up this sauce if you like a hot curry, with dashes of:
hot pepper sauce, cayenne, ginger, chopped chutney, and/or
dry sherry.
Yield: about 2 cups

This is just one of the delightfully delicious recipes from around the world which
will soon be featured in our fully illustrated series of Gourmet Fisherman
Seafood Curry
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