Recipe - Malaysian Curry Paste

1 md Cucumber
1 pound Lobster Meat
One half cup Ghee Or Butter
5 md Onions, Chopped
2 md Garlic Cloves, Crushed
2 teaspoon Ginger Powder
1 pn Cayenne Pepper
2 teaspoon Salt
3 tablespoon Curry Powder
2 lg Tomatoes, Chopped
3 tablespoon Unbleached AllPurpose Flour
3 cup Coconut Milk
1 tablespoon Lemon Juice
2 teaspoon Plum Jam

Peel and cube the cucumber; cube the lobster meat. Heat the butter and
saute the onions and garlic for 10 minutes. Add the ginger, cayenne, salt,
curry powder and tomatoes. Cover and cook over low heat for 10 minutes,
stirring frequently. Stir in the flour and add the coconut milk slowly.

Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and
lobster meat and continue cooking, over low heat, for 15 minutes.

Combine the lemon juice and jam then add to the lobster mixture, blending
well. Serve hot with boiled rice.

From How To Make Good Curries by Helen Lawson Copyright 1973

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini