Watkins Seafood Curry

This recipe comes to us from the Watkins Hearthside Cookbook, published in 1954. It was quite an exotic dish for its time!

6 tbsp. butter of margarine
1 cup chopped, peeled Apple
6 tbsp. flour
2 tsp. Watkins Curry Powder
1/4 tsp. Watkins Ginger
1/4 tsp. Watkins Onion Granules
1/8 tsp. Watkins Garlic Granules
1 tsp. salt
1 tsp. sugar
1 cup broth made with Watkins Chicken Soup Base
2 cups milk
4 cups cooked or canned seafood, cubed (shrimp, scallops, crab, lobster)
6 cups cooked rice
Optional Condiments: Grated fresh coconut, steamed raisins, chutney, minced hard-boiled eggs, chopped bacon, chopped peanuts.

In a large pan, melt butter or margarine, add apple and cook until the apple begins to soften. Blend four and seasonings and mix with butter and apples. Add the stock and milk, cook and stir until the sauce is smooth and thickened. Add additional seasonings if desired, and add seafood. Cook until heated through. Serve with rice and optional condiments. Makes about 6 servings.

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