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.
Serving size: Complete recipe
Calories 4103 Calories from Fat 818
% Daily Value*
Total Fat 93 g142.5%
Saturated Fat 51.3 g256.4%
Trans Fat 0 g
Cholesterol 2418 mg806%
Sodium 6102.1 mg254.3%
Total Carbohydrates 490 g163.2%
Dietary Fiber 9.9 g39.6%
Sugars 32.1 g
Protein 288 g576.6%
Vitamin A 100.3% Vitamin C 47.9%
Calcium 108.6% Iron 327.1%
*Based on a 2000 Calorie diet