Simple Curry Sauce

This recipe can be used to make just about anything into a curried dish. It is not a really strong spicy sauce. It can be made thinner by using additional milk (1/4 to 1/2 cup) if you wish to cook meat or vegetables in the sauce. A little water can also be added during this cooking. The recipe can also be made in half-quantities for smaller dishes.

INGREDIENTS

2    tablespoons butter or butter substitute
2    tablespoons flour
2    cups low fat (2%) milk
3    teaspoons mild curry powder
1    teaspoon ground cumin
1    teaspoon ground coriander

METHOD

In a medium sauce pan over medium-low heat, melt the butter. Add the flour and stir together forming a paste. Slowly add the milk, stirring all the while, until the paste is absorbed and mixed with the milk. If you want a thinner sauce, such as for Divan or to cook meat and vegetables, add the extra milk here.

Cook for 5 to 6 minutes, stirring constantly, until the sauce begins to thicken. Stir in the spices and continue to cook while stirring until the sauce gets very thick. Remove from the heat and continue with the other recipe.

Seafood Stew with Pineapple

I found some seafood in my freezer left over from previous projects and a can of pineapple chunks in the cupboard from I-don’t-know-when and decided to make a stew of it all. Stew isn’t stew without potatoes, and there you are.
 

INGREDIENTS

2          strips bacon, cut to ½ inch
1          cup chopped white onion
1          cup pineapple juice, using juice from the canned pineapple plus extra if needed
1 ½      cup peeled Yukon gold potato cubes (1/2 inch)
1          cup pineapple chunks (15 ounce can)
1          cup peeled, uncooked shrimp
1          cup scallops, quartered or bay scallops
1          cup squid cut to ½ inch tubes
1          inch piece peeled raw ginger, grated

METHOD

In a large skillet, cook the bacon over medium heat until well browned and crisp, about 5 to 7 minutes. Remove the bacon bits and reserve on a paper towel. Reduce the bacon fat to 2 tablespoons (Dump in the garbage, not down the drain.) Add the onions and cook until translucent, about 5 to 6 minutes. Add the pineapple juice and potatoes, cover and lower the heat to medium low. Cook for 10 to 12 minutes until the potatoes are tender.

Add the shrimp, cook for 2 to 3 minutes, stirring. Add the scallops and squid, cook for 4 to 5 minutes, stirring. Add the grated ginger, stir well and remove from the heat. Crumble up the cooked bacon and sprinkle over the stew. Serve immediately over rice. This recipe will produce 3 to 4 servings.