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A Gentle Sort of Curry

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HistoricFoodie View Drop Down
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    Posted: 14 September 2014 at 18:38
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.


But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 14 September 2014 at 19:04
I can see my wife liking this. She does not do heat well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2014 at 06:07
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.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2014 at 09:24
Thanks Brook.
 About the coconut cream, I'll have to check. Coconut milk, Coconut water, whole coconut, shredded coconut, Coconut oil,  I can buy any time I want.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2014 at 09:39
Update! It looks like my local wallyworld has Coconut Cream for $1.97 a 14oz can.

I'm heading out a bit later, so I'll stop and check.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2014 at 11:53
Yep! Wally had it in stock. I grabbed a few cans and I'm thinking I'm going to try this on Thursday. My youngest  will be at work Thursday night, and since he doesn't like seafood, it'll be the perfect time to make it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2014 at 08:17
So, Darko, did you get to make this dish? How'd it work out for you?
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2014 at 06:35
Not yet Brook. The Mrs didn't like the picture I showed her. I''ll try it next week just for myself.
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