Homemade Shrimp Curry
|Water||2 Cup (32 tbs)|
|Raw shrimp||1 1⁄2 Pound, shelled and deveined|
|Special oil||2 Tablespoon|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Curry powder||2 Tablespoon|
|Beef broth||1 Cup (16 tbs)|
|Ground almonds||1⁄4 Cup (4 tbs)|
|Cucumber||1 , peeled and diced|
|Skim milk||1⁄4 Cup (4 tbs)|
In a saucepan, combine and bring to a boil the water, salt, celery and bay leaf; cook over low heat 5 minutes.
Add the shrimp; cook over low heat 5 minutes.
Drain, strain and reserve 1/2 cup stock.
Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the curry powder and flour; gradually add the broth.
Stirring constantly to the boiling point.
Mix in the almonds; cook over low heat 10 minutes.
Add the reserved stock, shrimp and cucumber; cook 2 minutes.
Mix in the milk; heat but do not let boil.
Serve with rice.