I made this to go over some grilled shrimp and roasted cauliflower.
But it also goes nicely on fish, eggs, or pork.

-= Exported from BigOven =-

Cream Curry Sauce (Susu Curry)

This is a very mild sauce that goes well on fish, shrimp, or other mild
flavored dishes.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: Indian
Main Ingredient: Curry
Categories: Low Sugar, Diabetic, Atkins-Friendly, Vegetarian, Low Carb,
Simple - Easy, Sauces, Condiments

-= Ingredients =-
1 tablespoon Margarine ; - or butter
1 teaspoon ~~ Xanthan Gum ~~; - or other thickener
1/8 tablespoon Salt
1 dash Black Pepper
3/4 cup Milk ; - or half & half.
1 teaspoon Curry powder ; - Type & amount to taste
1 tablespoon ~~ Mango Chutney ~~; - optional

-= Instructions =-
In a small saucepan melt the margarine/butter. in the melted marg/butter,
Cook the curry powder for a minute or so then stir in salt, pepper and milk
at once. When mixture is hot, slowly sprinkle in Xanthan gum while stirring
briskly. Cook and stir over medium heat till thickened and bubbly. Stir
one tablespoon chopped chutney into the cooked sauce if desired (not
included in nutrient analysis, it adds 1 gram of carbs). Continue cooking
for one minute more, Makes 1 cup of sauce.

Serve over shrimp, fish, or hard boiled eggs. (not included in nutrient
analysis).
Present on rice or roasted cauliflower.
If you prefer something a bit spicier, choose a hotter curry powder or add a
dash of cayenne pepper.

Adapted from a recipe originally found in Trader Vic's Polynesian Cookbook
(1962).

Each (1/4 cup) serving of sauce contains an estimated:
Cals: 59. FatCals: 43, TotFat: 5g
SatFat: 2g, PolyFat: 0g, MonoFat: 2g
Chol: 8mg, Na: 244mg, K: 80mg
TotCarbs: 3g, Sugars: 2g
NetCarbs: 3g, Protein: 2g

** Recipe and photo at: http://www.bigoven.com/recipe160592 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org