Quick curry

Yield: 6 Servings

Measure Ingredient
¼ cup Butter
3 cups Shrimp, cooked
2 teaspoons Salt
1 cup Pineapple tid-bits
2 teaspoons Curry powder
½ teaspoon Dill weed
¼ cup Flour
2 cups Milk
1 x Rice

Melt butter in saucepan. Remove from heat; Stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk Cook and stir until mixture boils and thickens.

Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve on rice. If desired, serve with condiments such as chopped peanuts, coconut and chutney.

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