Shrimp Curry With Peppercorns
|Shrimp||3 Pound (Fresh/Frozen)|
|Onion slice||1 Small|
|Garlic||1 Clove (5 gm), crushed|
|Bay leaf||1 Small|
|Celery leaves||2 Bunch (200 gm)|
|Coconut||7 Ounce (1 Package)|
|Liquid||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Apple||1 Medium, chopped|
|Curry powder||2 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Combine washed shrimp, slice of lemon, slice of onion, garlic, bay leaf, peppercorns, celery leaves and 1 tsp.salt in large kettle.
Cover with boiling water, bring back to a boil, turn down heat and simmer 7 minutes or until shrimp are a bright pink.
Remove from heat and let stand 20 minutes.
Drain, straining and saving liquid.
Shell and clean shrimp.
Put coconut through the fine blade of the food chopper.
Put in saucepan.
Add 3 cups liquid (liquid drained from shrimp plus water if necessary).
Bring to a boil, turn down heat and simmer 20 minutes.
Strain, saving liquid and discarding coconut.
Melt butter in saucepan.
Add onion and apple and cook gently until onion is yellow.
Add curry powder and cook gently 2 minutes.Stir in salt and ginger.
Sprinkle in flour and stir to blend.
Remove from heat and stir in chicken stock and 2 cups of the coconut water.
Return to moderate heat and cook and stir until boiling.
Boil 1 minute.
Add shrimp, cover and simmer 15 minutes or until shrimp are well heated.
Stir in lemon juice.