Sunday, November 1, 2015

American shrimp curry

It's a  milder, sweeter, but flavorful version of shrimp curry. So comforting with rice and all the toppings.

1 lb shrimp
1 large yellow onion
5 tbsp butter
6 tbsp flour
1 chicken bouillon cube
1 cup boiling water
2 cups milk
2 tsp curry powder
0.25 tsp powdered ginger
1 tsp salt
1.5 tsp sugar
chopped peanuts

Puree the onion in a food processor. Sautee in the butter for 10 minutes on medium-low.

 Stir in the flour and the bouillon cube that has been dissolved in the water previously.

Add the milk and the spices. Cook to a medium thickness.

Add the shrimp and cook until just done.

Serve over rice with raisins, chopped bananas, chutney, chopped nuts and coconut flakes to top.

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