Quick Shrimp Curry
fish, indian
1/4 cup butter
3 cup cooked shrimp
2 teaspoon salt
1 cup pineapple tid-bits
2 teaspoon curry powder
1/2 teaspoon dill weed
1/4 cup flour
2 cup milk
1 hot cooked rice
Melt the butter in a saucepan. Remove from heat, stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve over hot cooked rice. If desired, serve with condiments such as chopped peanuts, coconut or chutney.
Yield: 4 servings