A Gentle Sort of Curry
Printed From: Foods of the World Forum
Category: Africa
Forum Name: East Africa
Forum Discription: East Africa
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4210
Printed Date: 26 March 2026 at 21:11
Topic: A Gentle Sort of Curry
Posted By: HistoricFoodie
Subject: A Gentle Sort of Curry
Date 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.
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But we hae meat and we can eat
And sae the Lord be thanket
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Replies:
Posted By: AK1
Date Posted: 14 September 2014 at 19:04
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I can see my wife liking this. She does not do heat well.
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Posted By: HistoricFoodie
Date 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.
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But we hae meat and we can eat
And sae the Lord be thanket
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Posted By: AK1
Date Posted: 15 September 2014 at 09:24
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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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Posted By: AK1
Date Posted: 15 September 2014 at 09:39
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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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Posted By: AK1
Date Posted: 15 September 2014 at 11:53
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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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Posted By: HistoricFoodie
Date Posted: 19 September 2014 at 08:17
So, Darko, did you get to make this dish? How'd it work out for you?
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But we hae meat and we can eat
And sae the Lord be thanket
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Posted By: AK1
Date Posted: 20 September 2014 at 06:35
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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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