Total Time
Prep 10 mins
Cook 30 mins

Recipe from Rose J.

Ingredients Nutrition


  1. Melt butter In a 4 quart saucepan.
  2. Sauté onion.
  3. Add garlic powder, curry powder, turmeric, salt and chili powder.
  4. Mix until aroma is released.
  5. Add 1 cup coconut cream, shrimp, potatoes, and water.
  6. Simmer until tender, about 20 minutes, covered tightly.
  7. Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
  8. Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.
Most Helpful

Beautiful curry with wonderful flavours. Like lazyme, I halved the recipe and used Hot Madras Curry Powder. Did not use all the water -- it would have made it too liquid. We make the banana side dish (without the butter) to accompany many of our curries.

Leggy Peggy June 26, 2008

This is a lovely curry. I halved the recipe and used diced cooked chicken. The sauteed bananas and coconut added a nice touch. Next time I think I will add a chopped apple and some raisins, with some peanuts on top. Just me. Thanks Sue. Made for ZWT 4 Spice It Up challenge.

Julie3551 June 26, 2008

Great curry. We love curries and loved this dish. I halved the recipe and used chicken. I used Hot Madras Curry Powder for the curry powder and garnished with sliced bananas, shredded coconut, peanuts and had mango chutney on the side. I also served this over Yellow Coconut Rice (Tanzania) and it was a great combination. Thanks Sue. Made for ZWT4 Spice It Up challenge.

lazyme June 25, 2008