Updated: Jun 3
Serves 4 – 6
1 ½ Quart Saucepan with Cover
4 Quart Dutch Oven with Cover
4 Ounces Shredded Coconut (120ml.)
2 Cups Milk (480 ml.)
1 Clove Garlic, minced
¼ Cup Onion, chopped (60ml.)
¼ Cup Celery, chopped (60ml.)
¼ Cup Apple, chopped (60ml.)
2 Tablespoons Curry Powder (30ml.)
2 Teaspoons Salt (10ml.)
4 Whole Gloves
1 Whole Cinnamon Stick
1 ½ Pounds Cooked Shrimp (680 grams)
1 Tablespoon Cornstarch (15ml.)
6 to 8 Cups Cooked Brown Rice (or white rice) (1 ½ to 2 liters)
In 1 ½ - quart vegetable unit, bring coconut and milk to a gentle boil.
Cover and remove from heat.
Let stand for 30 minutes, then drain to separate coconut from liquid. Save both.
Melt butter in Dutch oven over medium-high heat. Sauté garlic, onion, celery and apple until tender. Add coconut and mix well. Stir in curry powder, coconut liquid, salt, cloves and cinnamon. Cover and simmer for 15 to 20 minutes on low heat.
Add shrimp and mix well. Add cornstarch which has been mixed in a little cold water to make smooth paste. Stir to blend all ingredients together. Cover and cook for 15 to 20 minutes on low. Remove cloves and cinnamon stick.
Arrange curry in the middle of the ring of hot rice, or if individual portions are being served, spoon the curry over a bed of hot rice. Serve at the table with chutney, chopped peanuts and cashews, raisins, shredded coconut, chopped green onions, banana chips, chopped or sliced hard cooked eggs, and ripe or green olives.