Shrimp (or tofu) Curry
Emily
ingredients
- 1/4 cup Butter
- 3 large Onions, chopped
- 3 cloves Garlic, chopped
- 3 cups Water or Coconut Milk
- 3 large Tomatoes, peeled and chopped
- 2 large Apples, peeled and chopped
- 1 cup chopped Celery
- 1 tbsp shredded Coconut
- 1 piece fresh Ginger Root, or 3/4 tsp powdered Ginger
- 1 tbsp Sugar
- 1 1/2 tbsp Curry Powder, or more
- 1 1/2 tbsp Flour
- 1 1/2 tsp Salt
- 1/2 tsp freshly ground Black Pepper
- 3 1/2 pounds raw Shrimp, shelled and deveined
directions
- 1
1. In a large skillet heat the butter, add the onions and garlic and cook until lightly browned. Add the water and bring to a boil
- 2
2. Add the tomatoes, apples, celery, coconut, and fresh ginger
- 3
3. Blend the sugar, curry powder, flour, salt and pepper and powdered ginger. Add enough cold water to make a paste and add gradually, stirring, to the boiling mixture. Simmer, partially covered, stirring occasionally until the vegetables are very tender, about 40 minutes
- 4
4. Add shrimp (or tofu) and cook five minutes longer. Serve on rice.
Source: The New York Times Cookbook
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