Hawaiian restaurant style curry sauce

4 Servings

Ingredients

Quantity Ingredient
1 large Onion; chopped
2 Cloves garlic; minced
1 small Apple; peeled and chopped (optional)
2 tablespoons Butter or margarine
3 tablespoons Curry powder
1 tablespoon Flour
1 teaspoon Powdered ginger
2 cups Stock (see note 1 below)
1 teaspoon Vinegar
2 cups Cooked meat; poultry, or vegetable; chopped (see note 2 below)
½ cup Seedless black or white raisins; optional
Cooked white rice
Condiments of choice: chopped peanuts; grated coconut, crisply-fried onions; chopped chutney; finely-diced pineapple (fresh or canned); etc.

Directions

Date: Mon, 1 Apr 96 8:33:53 EST submitted by: esther@... (Esther H. Vail, Rochester NY USA) This is not an authentic curry but it is my approximation of the curries we enjoyed in restaurants on Oahu when we lived in Hawaii. Unless you already know you like a hot curry, you may wish to use a smaller amount of curry powder when you first make the dish; this version is known in the family as "Instant Tonsillectomy." Although the list of ingredients may seem long, it is easy to prepare and can be made well in advance of serving.

Saute onion, garlic, and apple (if using) over medium heat in the butter for ten minutes. Add the curry powder, flour and ginger; cook over low heat for two minutes, stirring steadily. Gradually add the stock and vinegar, stirring constantly to the boiling point. Cook, covered, over low heat for ten minutes. Add raisins (if using) and meat or vegetable and remove from heat. Reheat gently when ready to serve over rice. Pass the condiments.

Note 1: Stock may be homemade, canned, or simply water combined with beef or chicken bouillon cubes or powder, or, for a non-meat dish, water in which the vegetables have been cooked, canned vegetable broth, or water with vegetable bouillon cubes or powder.

Note 2: This is a terrific use of leftovers, no matter in what style they were originally cooked (perfect for the last appearance of a turkey).

For a vegetarian curry, you may wish to try this suggestion: Cook 1 cup (227g) carrots, peeled and cut in smallish chunks in boiling water for five minutes. Add 1 cup (227g) cauliflower florets and continue cooking for another five minutes. Add ½ cup (114g) frozen green peas and turn off heat. Let stand while you are sauteing the onions and garlic to begin the recipe. Drain, saving the liquid, and set vegetables aside. Use the liquid toward the two cups needed in the recipe.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 1 APRIL 1996

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