Indian Shrimp Curry
|Minced onion||1⁄2 Cup (8 tbs)|
|Butter/Margarine / fat / salad oil||5 Tablespoon|
|Curry powder||2 1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Granulated sugar||1 1⁄2 Teaspoon|
|Powdered ginger||1⁄4 Teaspoon|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs) (Bottled)|
|Cooked shrimp/4 cup canned shrimp||2 1⁄2 Pound|
|Lemon juice||1 Teaspoon|
|Boiled white rice||6 Cup (96 tbs)|
Saute onion in the butter in top part of double boiler over direct heat until tender.
Stir in flour, curry powder, salt, sugar, and ginger.
Add bouillon cube dissolved in boiling water and milk, and cook over boiling water, stirring constantly until thickened.
Add shrimp, from which black vein running down the back has been removed, and the lemon juice.
Heat well and serve with the rice.