|Peeled deveined shrimp||16 Ounce (Use Either Fresh Or Frozen)|
|Lemon slice/Few bits tamarind||1|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Curry powder||To Taste|
|Clarified butter||1⁄4 Cup (4 tbs)|
|Chopped fresh ginger||1 Teaspoon|
|Diced peeled apple||1 Cup (16 tbs)|
|Celery stalks||2 , diced|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs) (Approximate)|
Boil 1 3/4 cups lightly salted water with the tamarind for 3 or 4 minutes.
Add shrimp and cover.
Simmer 2 minutes.
Drain and reserve liquid.
Saut6 onion, garlic and curry powder in the butter for 2 or 3 minutes, or until onion is clear.
Add ginger, apple, celery and carrot.
Cover and steam-cook on low heat until everything is tender.
Stir in flour and reserved shrimp broth.
Cook until smoothly thickened.
Whiz in a blender or press through a sieve.
Add cream and shrimp.
Taste for seasoning.