EAST INDIAN CURRY SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories Curries
Time 20m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
- Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.
Nutrition Facts : Calories 96.2, Fat 7.1, SaturatedFat 4.1, Cholesterol 54, Sodium 166.9, Carbohydrate 5.3, Fiber 0.5, Sugar 0.5, Protein 3.3
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