Creme Constance

Directions

1. 1
   Melt butter, and soften the very finely chopped onion over gentle heat.
2. 2
   When tender, but not browned, add curry powder (which should be of good quality, and ideally home made) and continue cooking 1 to 2 mins.
3. 3
   Stir in flour and cook to make a roue for a further minute or so.
4. 4
   Remove from heat and when slightly cooled, gradually stir in stock and milk.
5. 5
   Return to heat and stir while bringing to the boil.
6. 6
   When boiling, reduce heat and simmer gently 15 minutes or so.
7. 7
   Add coconut milk (or creamed coconut if the milk is unavailable) and stir to incorporate.
8. 8
   Strain, correct seasoning and reheat.
9. 9
   Serve with a little cream marbled on the surface, and a slice of lemon.