Indian Shrimp Curry

• 1/2 c. minced onion
• 5 Tbsp. butter
• 6 Tbsp. flour
• 2 1/2 tsp. curry powder (imported)
• 1 1/4 tsp. salt
• 1 1/2 tsp. granulated sugar
• 1/4 tsp. powdered ginger
• 1 chicken bouillon cube
• 1 c. boiling water
• 2 c. milk
• 2 1/2 lb. cooked shrimp or 4 c. cooked, shelled shrimp
• 1 tsp. lemon juice
• 6 c. boiled white rice

1. Saute onion in the butter in top of double boiler over direct heat until tender. Stir in flour, curry powder, salt, sugar and ginger. Add bouillon cube, dissolved in boiling water and milk and cook over boiling water, stirring constantly, until thickened. Add shrimp from which black vein has been removed and the lemon juice. Heat well and serve with rice. Serves 6 generously.

onion, butter, flour, curry powder, salt, sugar, powdered ginger, chicken, boiling water, milk, shrimp, lemon juice, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162137 (may not work)