|Fresh grated coconut/1/2 cup fresh frozen coconut milk||1 Cup (16 tbs)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Butter||1 1⁄2 Tablespoon|
|Flour||1 1⁄2 Tablespoon|
|Curry powder||1⁄2 Teaspoon|
|Lemon juice/Lime juice||To Taste|
Cover the freshly grated coconut with boiling water.
Let stand until cold.
Drain through clean cheesecloth and save for use later.
Saute the garlic in butter.
Remove the garlic when browned, and blend the flour into the butter.
Add the curry powder and let the mixture brown slightly.
Now stir in the coconut liquid, stirring constantly until the sauce is thickened and smooth.
Add salt and lemon or lime juice to taste.
Recipe serves 6.