[Illustration: Salmon curry]
1 pound can salmon
¼ cup chopped onion
3 tablespoons butter or other fat, melted
3 tablespoons flour
1½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon salt
¼ teaspoon ginger
Dash pepper
2 cups salmon liquid and milk
3 cups cooked rice
Drain salmon, reserving liquid. Break salmon into large pieces. Cook
onion in butter until tender. Blend in flour and seasonings. Add salmon
liquid gradually and cook until thick, stirring constantly. Add salmon;
heat. Serve over rice with any of the following curry condiments. Serves
6.
Curry condiments: chopped hard-cooked egg whites; shredded toasted
coconut; chopped nuts; chopped green pepper; chopped tomatoes; fried
noodles; chopped onions; crystallized ginger; sieved hard-cooked egg
yolks.