I tried to make something I used to make a long time ago the other night and
it turned out *bleah* because the sauce was not right. (I have only recently
matured enough to begin using recipes!)

The dish is bay scallops sauteed in fresh garlic, drained and served with
snow peas over white and wild rice--all flavors I really like together--with
curry sauce on top. I had thought what I did was just make a simple bechamel
and add curry but that was definitely NOT it. I found lots of recipes online
but none sound right. Whatever I did was simple and easy, with just the
curry flavor and not much else. TIA for any suggestions. (This is also great
with shrimp, and you can use sugar snaps instead of snow peas with a
similarly good result.)

cybercat wrote:

> I tried to make something I used to make a long time ago the other night
> and it turned out *bleah* because the sauce was not right. (I have only
> recently matured enough to begin using recipes!)
>
> The dish is bay scallops sauteed in fresh garlic, drained and served with
> snow peas over white and wild rice--all flavors I really like
> together--with curry sauce on top. I had thought what I did was just make
> a simple bechamel and add curry but that was definitely NOT it. I found
> lots of recipes online but none sound right. Whatever I did was simple and
> easy, with just the curry flavor and not much else. TIA for any
> suggestions. (This is also great with shrimp, and you can use sugar snaps
> instead of snow peas with a similarly good result.)

I'm guessing that you cooked the curry powder as part of the sauce-making
process: Melt butter, add curry powder, cook over medium-high heat until you
can see the oil separating out, then sprinkle on flour, whisk to make a
roux, cook a little more to get rid of the "raw" taste of the flour, then
slowly add milk while whisking like crazy to get rid of lumps.

Raw curry powder has a notably different taste from curry powder that has
been cooked in fat over medium-high heat.

Bob

"Bob Terwilliger" > wrote:
>
> Raw curry powder has a notably different taste from curry powder that has
> been cooked in fat over medium-high heat.
>
Never occurred to me. Thank you.



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Check out this site. Lots of great Curry sauces already made and can
be found in ethic food stores or major stores with ethnic food
sections:

http://www.curryking.com/

I just cook chicken, add the sauce and cook saffron rice. Yummy!

Caesar