Island Curry
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Island Curry
Recipe Number: 1097466854
Contributor: Skippy

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1/2 lb Grated coconut (bag kine ok)
1 qt Milk
4 Tbsp Butter (no use margarine)
2 1/2 Tbsp Curry powder
3 cloves Garlic (slice em up!)
Small piece Ginger
2 big Onions (any kine ok)
3 Tbsp Flour
Cooking Instructions
Cook coconut and milk in one double boiler on low heat for an hour. Cook together for 5 minutes, butter, curry powder and flour. Add the sliced garlic onions and ginger and cook for 1/2 hr. Mix all together and cook over water for at least 3 hrs. Strain. No salt should be added until just before serving. A cup of cream added just before serving is a compliment to the curry. You can use chicken, veal, lamb, fish, lobster, or shrimp in the sauce. Always serve this with rice and the usual condiments.

Note: The key to making this curry sauce is to make sure you cook it above water. This is why I said use a double boiler. This will help you keep from scorching it.
Additional Comments
Island Curry is one of many island favorites but more importantly, this is the old way of making it as tutu taught my mom and she the rest of us ohana.

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