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).
area : East Africa
course : main course
source : The African Cookbook / Bea Sandler