This recipe is taken from the 1980 Milk Calendar. One way to beat the heat is to join it, as the East Indians discovered centuries ago. The Indians enjoy their curries very hot and spicy, and tend to cool them down with condiments. Our recipe has been adjusted to suit Canadian tastebuds, but you can add as much curry powder as your own family likes.
- Prep: 15 min
- Cooking: 20 min
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) finely chopped onion
- 2 tbsp (30 mL) finely chopped celery
- 3 tbsp (45 mL) all-purpose flour
- 1 tsp (5 mL) curry powder
- 1 chicken bouillon cube
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) Milk
- 2 1/2 cups (625 mL) cooked shrimp
Melt butter in a saucepan; sauté onion and celery until tender. Blend in flour, curry powder, chicken bouillon cube and salt. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to the boil and thickens. Stir in shrimp and heat through.
Serve with rice and assorted condiments, such as yogurt, coconut, chutney, raisins, etc.
Increase curry powder if desired
Leftover cooked meat such as chicken or lamb may be substituted.
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Top 5 Nutrients
|Calcium:||12 % / 134 mg|
|Vitamin B12:||69 %|
|Vitamin D:||21 %|