Catholic Recipe: Curry Sauce
This sauce accompanies Lobster Tails Singapore. Serve with flaked coconut, chopped peanuts, seedless raisins, and chutney.
Melt butter or margarine. Remove from heat. Add flour, curry powder, salt, and pepper; stir until smooth. Stir in hot stock. Add cream. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups.
NOTE: Serve with curry accompaniments, such as flaked coconut, chopped peanuts, seedless raisins, and chutney.