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Ten Boy Curry
Seafood Curry
A bit more work but well worth the time!! Save this recipe for that special dinner party occasion.
Ingredients
| 2 | Table. | salad oil
| | 2 | ripe tomatoes | chopped
| | 1 | green pepper | chopped fine
| | 2 | stalks celery | chopped fine
| | 2 | apples | chopped fine
| | 3 | Table. | curry powder
| | 2 | cups | medium thick white sauce
| | 2 | pounds | shrimp(fresh)
| | 1 | pound | fresh mushrooms
| | 1 | cup | coffee cream (half & half)
| | 8 | ounces | crab meat, cooked
| | 8 | ounces | lobster meat, cooked
| | 1/4 | cup | dry sherry
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Saute lightly without browning in oil; tomatoes, pepper, celery, and apples. Add three ample Tablespoons curry powder. Add 2 cups cream sauce and simmer 15 minutes. Add 2 pounds peeled, cleaned and lightly cooked shrimp and simmer for another ten minutes. Ten minutes before serving, add the sliced mushrooms, cream, crab and lobster plus the sherry and heat. DON"T BOIL.
This MUST be served with some or all of the following condiments:
Chutney, shredded coconut, french fried canned onions, chopped green onions, chopped ripe olives, chopped green olives, chopped unpeeled cucumber, diced preserved ginger, chopped pimento, chopped peanuts, chopped fresh pineapple, chopped fried bacon, grated egg whites mixed with chopped green pepper, grated egg yolks.
Serves six people
To double the recipe use 5 pounds shrimp and leave crab and lobster as is.
For a larger party, triple the recipe but use 1 pound each crab and lobster and 6 to 8 pounds shrimp. Don't double curry powder. Use four Tablespoons with double recipe and five Tablespoons with triple.
 
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