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Nutrition Facts
Serving Size 1 (77g) Recipe makes 6 servings The following items or measurements are not included below: seasoning salt
Calories 96
Calories from Fat 63		(66%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 166mg		6%
Potassium 131mg		3%
Total Carbohydrate 5.3g		1%
	Dietary Fiber 0.5g	1%
	Sugars 0.5g
Protein 3.3g		6%
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East Indian Curry Sauce

Recipe #398052 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: CJAY
Nov 6, 2009

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

SERVES 6 , 1 recipe (change servings and units)

Ingredients

2 tablespoons butter
1 tablespoon onion powder
3/4 tablespoon arrowroot
1 tablespoon curry powder
1 teaspoon seasoning salt
1/4 teaspoon salt
1 dash black pepper
1 1/2 cups milk
1 egg, well beaten

Directions

1
Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
2
Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.