Smoked trout curry

Yield: 6 servings

Measure Ingredient
1 pounds Hot smoked lake trout
¼ cup Onion; chopped
3 tablespoons Butter or oil
3 tablespoons Flour
1½ teaspoon Curry powder
¼ teaspoon Salt
¼ teaspoon Ginger
\N \N Pepper
2 cups Milk
3 cups Cooked rice
\N \N Condiments:
\N \N Chopped green pepper
\N \N Chopped canton ginger
\N \N Chopped tomatoes
\N \N Chopped onions
\N \N Toasted shredded coconut
\N \N Sieved hard cooked eggs
\N \N Chopped nuts

Cook onion in butter or oil, blend in flour and seasonings. Add the milk and cook until thick, stirring constantly. Add the flaked fish and beat. Serve over the rice and sprinkle with your choice of condiments.

From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Submitted By JIM WELLER On 11-13-95

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