Curry Sauce

Curry Sauce

Guess what? Norwegians make Curry Sauce too and it's perfect with Norwegian Fiskeboller. It's also delicious with cauliflower.

Trimmed, steamed cauliflower will fit perfect in the middle of a serving platter.

Add flavor and nutrition by placing broccoli florets and baby carrots around the platter. Serve sauce on the side.
Norwegian Fiskeboller
Fish Nuggets in Curry Sauce.

The sauce is made by stirring and cooking together butter or oil and flour on low heat.

This will make a type of roux. Do not brown it as you would for brown gravy.

Gradually add liquids and bring up to a boil each time before adding more liquid. Do this until desired consistency has been obtained. Stir to prevent lumps
or sticking.

Ingredients:
4 tablespoons butter
4-5 tablespoons flour
1 teaspoon curry powder (or to taste)
1 cup water containing 1-2 cubes fish bouillons.
(If the sauce is not to be used with seafood, you
can use vegetable bouillon instead of fish bouillons.)
3 cups milk
Salt
Freshly ground white pepper

Preparation:
Melt butter.
Stir in flour
Add spice
Gradually add fish stock and milk while stirring constantly.
Bring to soft boil for 5 minutes.

Add fish nuggets (fiskeboller) and serve with glazed carrots, steamed broccoli. Garnish with chives. This sauce can be used in many casseroles. For other flavors, add spices and bouillon cubes of your choice.

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P� gjensyn! (pow yenseen!) See you again!

Norwegian Recipes Fish Nuggets Norwegian Fiskeboller

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