Any size shrimp may be used in this curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.


1 cup chopped onion

1 tsp. garlic powder

1 Tbs. curry powder

1 tsp. turmeric

1 Tbs. Salt

˝ tsp chilli powder

2 oz. butter or oil

2 cups coconut cream

2 lbs. shrimp, uncooked and peeled

2 cups potatoes, diced

1 cup water

2 oz. lemon juice


In a 4-quart saucepan sauté onion, garlic powder, curry powder, turmeric, salt and chilli powder in butter or oil until soft but not brown.

Add 1 cup coconut cream, shrimp, potatoes and water.

Simmer until tender, about 20 minutes, covered tightly.

Add lemon juice and 1 cup coconut cream.

Cook until slightly thickened-about 10 minutes more. (If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking.)

Serve hot with rice and accompaniments such as the following in a large sectioned relish dish: fried onion rings, chopped bananas, chopped cucumbers, raisins, mango or pineapple chutney and shredded coconut  

(toasted or plain).


Serves 8.


area : East Africa

course : main course


source : The African Cookbook / Bea Sandler