Curry Sauce


Norwegian Fiskeboller/Fish Nuggets in Curry Sauce. (above)

Curry Sauce is perfect with Norwegian Fiskeboller. It's also delicious with cauliflower.

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, for chicken recipes use chicken stock or broth.)
3 cups milk
Salt to taste
Freshly ground white pepper.

Start by heating butter or oil in a saucepan. Stir in flour on low heat. This will make a type of roux. Do not brown it as you would for gravy for a beef roast or stew.

Gradually add liquids while stirring and bring up to a boil each time before adding more liquid. Do this until the desired consistency has been obtained. Constantly stir to prevent lumps or sticking. Bring up to a slow boil while stirring. Add half and half cream, milk or other liquid until you have the right consistency for your recipe.

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 is a basic sauce recipe and making curry sauce is just one of the many options. It can be used in numerous casseroles.

For other flavors, omit the curry and add spices and flavors of your choice. The possibilities are endless. It works great with chicken recipes as well.

Visit my pages often for creative cooking ideas.

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Norwegian Recipes
Fish Nuggets Norwegian Fiskeboller

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