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In a small saucepan melt the margerine/butter. in the melted marg/butter, Cook the curry powder for a minute or so then stir in salt, pepper and milk at once. When mixture is hot, slowly sprinkle in Xanthan gum while stirring briskly. Cook and stir over medium heat till thickened and bubbly. Stir one tablespoon chopped chutney into the cooked sauce if desired (not included in nutrient analysis, it adds 1 gram of carbs). Continute cooking for one minute more, Makes 1 cup of sauce.
Serve over shrimp, fish, or hard boiled eggs. (not included in nutrient analysis).
Present on rice or roasted cauliflower.
Adapted from a recipe originally found in Trader Vic's Polynesian Cookbook.
Each (1/4 cup) serving of sauce contains an estimated:
Cals: 59. FatCals: 43, TotFat: 5g
SatFat: 2g, PolyFat: 0g, MonoFat: 2g
Chol: 8mg, Na: 244mg, K: 80mg
TotCarbs: 3g, Sugars: 2g
NetCarbs: 3g, Protein: 2g
My Mom enjoys this "British Style" curry because it isn't so "Hot!". I pep it up a bit more when I make it. It goes very nicely over roasted cauliflower if you prefer a low carb vegetarian version.
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Codymn 1 year agoI thicken it a little for on top of fish 2 tsp bisquick. Add 1/2 tsp red pepper. Nice sauce for blackened fish.
Fabnikita 3 years agoAwesome. Since I didn't have Chutney, I added the ingredients of an Apricot Chutney into the mix. Heaven!
promfh 7 years agoMy Mom enjoys this 'British Style' curry because it isn't so 'Hot!'. I pep it up a bit more when I make it. It goes very nicely over roasted cauliflower if you prefer a low carb vegetarian version. [I posted this recipe.]