|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.
Serving size: Complete recipe
Calories 1592 Calories from Fat 519
% Daily Value*
Total Fat 58 g88.7%
Saturated Fat 34.3 g171.3%
Trans Fat 0 g
Cholesterol 1298.9 mg433%
Sodium 3520.7 mg146.7%
Total Carbohydrates 176 g58.8%
Dietary Fiber 9.2 g36.9%
Sugars 72.5 g
Protein 93 g185.4%
Vitamin A 12.5% Vitamin C 46.8%
Calcium 67.5% Iron 33%
*Based on a 2000 Calorie diet