|Butter||1⁄4 Cup (4 tbs)|
|Onions||4 Large, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Water/Coconut milk||3 Cup (48 tbs)|
|Tomatoes||3 Large, peeled and chopped|
|Apples||2 Large, peeled and chopped|
|Chopped celery||1 Cup (16 tbs)|
|Shredded coconut||1 Tablespoon|
|Fresh ginger root/3/4 teaspoon powdered ginger||1|
|Curry powder||1 1⁄2 Tablespoon (Or More)|
|Flour||1 1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Raw shrimp||3 1⁄2 Pound, shelled and deveined|
1. In a large skillet heat the butter, add the onions and gar'ir. and cook until lightly browned. Add the water and bring to a boil.
2. Add the tomatoes, apples, celery, coconut and fresh ginger, if used.
3. Blend the sugar, curry powder, flour, salt and pepper and powdered ginger, if used. 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 forty minutes.
4. Add the shrimp and cook five minutes longer.