A Gentle Sort of Curry

I found this recipe when researching our Madagascan themed meal.

Unlike most of equatorial Africa, this one has flavor without much heat. Even Friend Wife handled it with no problems. Of course, if you want to up the heat, go to it.

Given the total cooking time I was concerned that the shrimp would get overcooked, but they came out perfectly.

EAST AFRICAN SHRIMP CURRY

1 cup chopped onion     
1 tsp garlic powder
1 tbls curry powder     
1 tsp turmeric
1 tsp salt     
½ tsp chili powder
2 tbls butter or oil     
2 cups coconut cream, divided
2 lbs shrimp, peeled     
2 cups diced potatoes
1 cup water     
2 tbls lemon juice

Melt butter in a 4 quart saucepan. Saute the onion with the garlic powder, curry powder, turmeric, salt, chili powder until soft but not brown.

Add 1 cup of the coconut cream, the shrimp, potatoes, and water. Simmer, tightly covered, until tender, 15-20 minutes. Add the lemon juice and remaining coconut cream. Cook until slightly thickened, about ten minutes more.*

Serve hot with rice and accompaniments such as fried onion rings, chopped bananas, chopped cucumbers, mango or pineapple chutney, and shredded coconut toasted or plain.

*for a thicker curry mix in a slurry made with 2 tbls each cornstarch & water.

That's what appealed when I first read the recipe, Darko. I immediately thought of Friend Wife and the Beautiful Mrs Tass. I reckon we can add Ms Darko to that list.

One thing I did was cut way back on the salt. Original called for a tablespoon. I cut that in half, and thought it was still salt heavy, so went with a teaspoon in the directions.

I don't about your neck of the universe, but coconut cream is impossible to find around here, so I had to make my own. If you need instructions for that, let me know.

Update! It looks like my local wallyworld has Coconut Cream for $1.97 a 14oz can.

So, Darko, did you get to make this dish? How'd it work out for you?