| Ingredients 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 removed) 1 teaspoon grated sautéed onion Instructions 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 Cookbooks. Enjoy! |
Seafood Curry
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