Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Fish stock or water

  2. 1/2 cup 31g / 1.1oz Chopped onion

  3. 1 tablespoon 15ml Turmeric

  4. 1/2 tablespoon 7 1/2ml Peeled and minced fresh ginger

  5. 1 teaspoon 5ml Salt

  6. 2 lbs 908g / 32oz Medium shrimp shells on

  7. 2 tablespoons 30ml Peanut oil

  8. 1 1/2 tablespoons 22ml Flour

  9. 1 tablespoon 15ml Curry powder

  10. Salt and pepper

  11. 1/2 Lemon - juice of

Instructions Jump to Ingredients ↑

  1. Mix the stock, onion, turmeric, salt and ginger to a saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3-4 minutes. Remove the shrimp with a slotted spoon. Strain and reserve the shrimp broth.

  2. Peel the shrimp and discard the shells.

  3. In a medium saucepan, heat the oil over medium heat. Add then flour and stir, cooking until its browns a bit, 3-4 minutes.

  4. Add the curry powder, stir, and cook and additional minute. Add the shrimp broth a little at a time, stirring after each addition to keep it smooth.

  5. The sauce will not become extremely thick, but creamy. Add the shrimp and the lemon juice. Adjust salt and add some black pepper.

  6. Cook until the shrimp are hot, 2 minutes.

  7. Serve immediately, over white rice.


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