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| What You Need: |
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1 - 1˝ cups crawfish
1 - 1˝ cups shrimp
3 medium tomatoes, peeled
1 fresh coconut, grated
1 fresh ginger root, minced
˝ teaspoon brown sugar
1 quart milk scalded
1 - 1˝ tablespoons margarine
1 large onion minced
1 clove garlic, minced
2 tablespoons fresh curry powder
2 tablespoons flour
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| How To Cook: |
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1. Shellfish is to be already diced and cooked.
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2. Add grated coconut meat to the scalded milk, and let stand 1 hour. Strain through cheese cloth and squeeze until the meat is dry.
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3. Melt butter or margarine in saucepan, add minced onion, garlic and ginger; sauté lightly until onion is very light brown; add curry powder and sugar.
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4. Mix well; add flour and stir. Gradually add the milk mixture, stirring with a whisk.
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5. Place in double boiler and simmer 30 minutes. Add tomatoes, crawfish and shrimp; heat through, about 10 minutes, and serve hot.
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