Homemade Shrimp Curry Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Stalk celery | 1 | |
| Bay Leaf | 1 | |
| 1-1/2 pounds raw shrimp, shelled and deveined | ||
| 2 tablespoons special oil | ||
| Onions | 1/2 Cup (16 tbs), chopped | |
| Curry powder | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Beef broth | 1 Cup (16 tbs) | |
| Ground almonds | 1/4 Cup (16 tbs) | |
| 1 cucumber, peeled and diced | ||
| Skim milk | 1/4 Cup (16 tbs) | |
Directions
In a saucepan, combine and bring to a boil the water, salt, celery and bay leaf; cook over low heat 5 minutes.
Add the shrimp; cook over low heat 5 minutes.
Drain, strain and reserve 1/2 cup stock.
Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the curry powder and flour; gradually add the broth.
Stirring constantly to the boiling point.
Mix in the almonds; cook over low heat 10 minutes.
Add the reserved stock, shrimp and cucumber; cook 2 minutes.
Mix in the milk; heat but do not let boil.
Serve with rice.
Add the shrimp; cook over low heat 5 minutes.
Drain, strain and reserve 1/2 cup stock.
Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the curry powder and flour; gradually add the broth.
Stirring constantly to the boiling point.
Mix in the almonds; cook over low heat 10 minutes.
Add the reserved stock, shrimp and cucumber; cook 2 minutes.
Mix in the milk; heat but do not let boil.
Serve with rice.
Chef
