Instructions: Peel and dice onion, carrot and celery.

Saute onion, carrot, celery and garlic in butter over low heat until soft. Stir in flour, curry powder, ginger, and salt; add chicken broth and cream, blend, and cook until thickened, stirring occasionally.

Add seafood and lemon juice and cook gently for 5 minutes. Do not allow to boil. Correct seasonings and add more curry powder if you like it hot.

Serve over hot cooked rice.

Serve with garlic rice.

Use any seafood that is available.

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