Clean, skin and bone the eel. Wash several times in cold water. Cut into pieces about 3 inches long. Cover with salted, boiling water and boil for ½ hour, or until tender. Place eel on a heatproof platter and keep warm in oven.
Strain the water in which the eel boiled.
Melt the butter and stir in the flour. Add the stock, stirring until thick. Mix the curry powder with 1 tablespoon of the sauce. Stir into balance of sauce and mix well. Remove from fire and pour over the warm boiled eel.
Serve with rice and hot rolls. Serving Ideas : With boiled rice or mashed potatoes