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Peel and finely chop the garlic and shallot. Heat nutter in a small sauce pan and sauté the garlic and shallot for a few minutes.
Cook the curry powder very shortly and then add the flour all at once, stir well with a wooden spoon and wait a few minutes until the flour has been cooked well.
As soon as the roux is done you can gradually pour in the milk, keep on stirring. The best way to prevent the sauce from becoming lumpy is using a whisk.
Keep on stirring until you've added all the milk and cream. After a few minutes on low heat you'll notice the sauce will start to thicken. Season with pepper, salt and a dash of soy sauce. Serve with rice and chicken, enjoy!