Shrimp and Egg Curry

Name: Shrimp and Egg Curry
Ingredients: coconut, chutney, candied ginger, etc.; 1½ cups shrimp (cooked, canned, or frozen); hot fluffy rice; 2 cans condensed cream of mushroom soup; 2 teaspoons curry powder (according to taste); ⅔ cup light cream; 4 hard-cooked eggs, sliced

Preparation info

Difficulty
Easy

Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

About

Ingredients

2 teaspoons curry powder (according to taste)
⅔ cup light cream
2

Fish course
Pescatarian
Gluten-free

Method

Blend the curry powder and cream. Add to the soup, and mix well. Add the shrimp and eggs, and heat over hot water, stirring as little as possible. Serve with hot rice and the accompaniments of any curry. This is well-adapted to chafing-dish cookery and is good for buffet suppers.