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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This 1960s-era recipe is very easy to make, and will satisfy your curry craving! This recipe is from Heirloom Cooking by Marilynn and Sheila Brass. Ingredients:
3 tablespoons extra virgin olive oil |
5 cups onions, coarsely chopped |
2 teaspoons curry powder |
1 teaspoon salt |
1/8 teaspoon cayenne pepper |
3 tablespoons flour |
1/2 cup coconut milk |
1/2 cup milk |
1 tablespoon worcestershire sauce |
3 cups shrimp, cooked |
1/3 cup sweetened coconut, shredded |
Directions:
1. Heat oil in large pan over medium heat. Cook onions until translucent. Pour onions into a large bowl and set aside.
2. In another bowl, combine curry, salt, pepper, flour, and coconut milk. Whisk to a paste, then add milk and Worcestershire sauce. Whisk again until smooth. Add to the bowl of cooked onions, and stir to mix well. Add cooked shrimp and shredded coconut.
3. Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally. Be careful to avoid overcooking; do NOT allow to boil. Serve the curried shrimp over hot, cooked rice.
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