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Name: Hawaiian Restaurant Style Curry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Hawaiian
Ingredients: 3 tb Curry powder; 2 c Cooked meat; poultry, or; 1 lg Onion chopped; Cooked white rice; 1 ts Vinegar; Condiments of choice:; 2 Garlic minced; 2 c Stock (see note 1 below); 1/2 c Seedless black or white; 1 sm Apple; peeled and; 2 tb Butter or margarine; 1 tb Flour; 1 ts Powdered ginger

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INGREDIENTS

3 tb Curry powder
2 c Cooked meat; poultry, or
1 lg Onion ; chopped
Cooked white rice
1 ts Vinegar
Condiments of choice:
2 Garlic ; minced
2 c Stock (see note 1 below)
1/2 c Seedless black or white
1 sm Apple; peeled and
2 tb Butter or margarine
1 tb Flour
1 ts Powdered ginger

Servings

INSTRUCTIONS

Date: Mon, 1 Apr 96 8:33:53 EST submitted by: esther@rochgte.fidonet.org (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 1/2 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 RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 1 APRIL 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

NOTES

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Hawaiian Restaurant Style Curry Sauce

3 tb Curry powder
2 c Cooked meat; poultry, or
1 lg Onion chopped
 Cooked white rice
1 ts Vinegar
 Condiments of choice:
2 Garlic minced
2 c Stock (see note 1 below)
1/2 c Seedless black or white
1 sm Apple; peeled and
2 tb Butter or margarine
1 tb Flour
1 ts Powdered ginger

Date: Mon, 1 Apr 96 8:33:53 EST    submitted by: esther@rochgte.fidonet.org (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 1/2 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@CLAM.RUTGERS.EDU>    RECIPEINTERNET LIST SERVER    RECIPE ARCHIVE - 1 APRIL 1996    From the RECIPEinternet: Recipes from Around the World recipe list.  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (272g)
Recipe Makes: 4 Servings

Calories: 419
Calories from Fat: 108 (26%)

Amt Per Serving		% DV

	Total Fat 12g	16 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 2.7g
Cholesterol 12.3mg		4 %
Sodium 6.1mg		0 %
Potassium 137.1mg		4 %
Total Carbohydrate 70.4g		21 %
	Dietary Fiber 1g	4 %
	Sugars, other 69.4g
Protein 6.3g		9 %
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Calories per serving: 419

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