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home > recipes > sauces and condiments > hawaiian-style curry sauce
HaWaiian restaurant style curry sauce, with vegetarian variation This is not an authentic curry but it is my approximation of the curries we enjoyed in restaurants on Oahu when we lived in Hawaii. Unless you already know you like a hot curry, you may wish to use a smaller amount of curry powder when you first make the dish; this version is known in the family as "Instant Tonsillectomy." Although the list of ingredients may seem long, it is easy to prepare and can be made well in advance of serving. 1 large onion, chopped 2 cloves garlic, minced 1 small apple, peeled and chopped (optional) 2 tablespoons (30g) butter or margarine 3 tablespoons (45g) curry powder 1 tablespoon (15g) flour 1 teaspoon (5g) powdered ginger 2 cups (450 mL) stock (see note 1 below) 1 teaspoon (5 mL) vinegar 2 cups (450 g) cooked meat, poultry, or vegetable, chopped (see note 2 below) 1/2 cup (114 g) seedless black or white raisins, optional cooked white rice condiments of choice: chopped peanuts, grated coconut, crisply-fried onions, chopped chutney, finely-diced pineapple (fresh or canned), etc. Saute onion, garlic, and apple (if using) over medium heat in the butter for ten minutes. Add the curry powder, flour and ginger; cook over low heat for two minutes, stirring steadily. Gradually add the stock and vinegar, stirring constantly to the boiling point. Cook, covered, over low heat for ten minutes. Add raisins (if using) and meat or vegetable and remove from heat. Reheat gently when ready to serve over rice. Pass the condiments. Note 1: Stock may be homemade, canned, or simply water combined with beef or chicken bouillon cubes or powder, or, for a non-meat dish, water in which the vegetables have been cooked, canned vegetable broth, or water with vegetable bouillon cubes or powder. Note 2: This is a terrific use of leftovers, no matter in what style they were originally cooked (perfect for the last appearance of a turkey). For a vegetarian curry, you may wish to try this suggestion: Cook 1 cup (227g) carrots, peeled and cut in smallish chunks in boiling water for five minutes. Add 1 cup (227g) cauliflower florets and continue cooking for another five minutes. Add 1/2 cup (114g) frozen green peas and turn off heat. Let stand while you are sauteing the onions and garlic to begin the recipe. Drain, saving the liquid, and set vegetables aside. Use the liquid toward the two cups needed in the recipe. Esther H. Vail, Rochester NY USA (esther@rochgte.fidonet.org)

Hawaiian-style Curry Sauce


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keyword: hawaiian
keyword: style
keyword: curry
keyword: sauce
ethnicity: polynesian
recipes for sauces
recipes by esther
Email Address:
(posted November 1, 1996)

HaWaiian restaurant style
curry sauce, with vegetarian variation

This is not an authentic
curry but it is my approximation of
the curries we enjoyed in restaurants on Oahu when we lived in
Hawaii. Unless you already know you like a
hot
curry, you may wish
to use a smaller amount of
curry powder when you first make the
dish; this version is known in the family as "Instant
Tonsillectomy." Although the list of ingredients may seem
long, it
is easy to prepare and can be made well in advance of serving.

1 large
onion, chopped
2 cloves
garlic, minced
1 small
apple, peeled and chopped (optional)
2 tablespoons (30g)
butter or margarine
3 tablespoons (45g)
curry powder
1 tablespoon (15g)
flour
1 teaspoon (5g) powdered ginger
2 cups (450 mL)
stock (see note 1 below)
1 teaspoon (5 mL)
vinegar
2 cups (450
g) cooked meat, poultry, or vegetable, chopped (see note
2 below)
1/2 cup (114
g) seedless black or white raisins, optional
cooked white rice
condiments of choice: chopped peanuts, grated
coconut, crisply-fried
onions, chopped
chutney, finely-diced pineapple (fresh or canned),
etc.

Saute
onion, garlic, and apple (if using) over medium heat in the
butter for ten minutes. Add the
curry powder, flour and ginger;
cook over low heat for two minutes, stirring steadily. Gradually
add the
stock and vinegar, stirring constantly to the boiling point.
Cook, covered, over low heat for ten minutes. Add raisins (if
using) and meat or vegetable and remove from heat. Reheat gently
when ready to serve over
rice. Pass the condiments.

Note 1:
Stock may be homemade, canned, or simply water combined with
beef or chicken bouillon cubes or powder, or, for a non-meat dish,
water in which the vegetables have been
cooked, canned vegetable
broth, or water with vegetable bouillon cubes or powder.

Note 2: This is a terrific use of leftovers, no matter in what style
they were originally
cooked (perfect for the last appearance of a
turkey). For a vegetarian curry, you may wish to try this
suggestion:
Cook 1 cup (227g) carrots, peeled and
cut in smallish chunks in
boiling water for five minutes. Add 1 cup (227g)
cauliflower
florets and continue cooking for another five minutes. Add 1/2 cup
(114g) frozen
green peas and turn off heat. Let stand while you are
sauteing the onions and
garlic to begin the recipe. Drain, saving
the liquid, and set vegetables aside. Use the liquid toward the two
cups needed in the recipe.

Esther H. Vail, Rochester NY USA
(esther@rochgte.fidonet.org)




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from Okinawa City, Okinawa, Japan wrote:2  2

I really appreciated all the great advice given to make a terrifically successfull vegetarian version of this delicious curry! What a terrific flavor! We served over steamed white rice and thoroughally enjoyed it!
4 starsSeptember 19, 2003


 
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