SHRIMP CURRY

 

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