Monday, July 21, 2008

Hawaiian Shrimp Curry

1 c. boiling water

2 c. grated coconut, unsweetened
1/2 c. minced onion
3 Tbsp butter
3 Tbsp flour
1 Tbsp curry powder
1 tsp salt
1/2 tsp sugar
1 tsp fresh or dried gingerroot chopped
2 c milk
3 c cooked shrimp
  • Pour boiling water over the coconut several times until the water becomes white, let it sit while you continue with the recipe, then strain, saving the water.
  • In a heavy pan, cook onion in butter until tender; stir in flour and curry powder, salt, sugar and spice. Blend well;

  • Add milk and prepared coconut water. Cook, stirring frequently until smooth and thick.

  • Stir in shrimp.

  • Serve over hot cooked rice, or mixed with rice as a casserole.