Eater's Choice, the book that contains this recipe, can be purchased at Amazon or Barnes and Noble as well as many other book sellers.
1 cup chopped onion
1 apple, peeled, cored, and chopped
2 cloves garlic, minced
1 tablespoon curry powder
2 tablespoons margarine
1/4 cup unbleached white flour
1/2 teaspoon salt
1/4 teaspoon cardamom
1/4 teaspoon freshly ground pepper
1 can (10 3/4 oz) chicken broth, strained
1 tablespoon fresh lime juice
1 1/4 pounds bay scallops or shrimp, shelled and deveined
1 cup sliced mushrooms
In a large skillet, saute onion, apple, garlic, and curry powder in margarine until tender.
Remove skillet from heat and blend in flour, salt, cardamom, and pepper.
Stir in chicken broth and lime juice until curry sauce is well blended.
Bring curry sauce to a boil, reduce heat, and simmer, uncovered for about 5 minutes. Stir occassionally.
Meanwhile, place scallops or shrimp in a pot of boiling water and cook until just tender (5 to 10 minutes.) Drain and set aside.
When curry sauce is finished cooking, add shellfish and mushrooms and serve over rice.
Serves 6
Per serving: 197 total calories; 10 saturated fat calories