Prep 15 mins
Cook 15 mins
This 1960s-era recipe is very easy to make, and will satisfy your curry craving! This recipe is from "Heirloom Cooking" by Marilynn and Sheila Brass.
- 3 tablespoons extra virgin olive oil
- 5 cups onions, coarsely chopped
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 3 tablespoons flour
- 1⁄2 cup coconut milk
- 1⁄2 cup milk
- 1 tablespoon Worcestershire sauce
- 3 cups shrimp, cooked
- 1⁄3 cup sweetened coconut, shredded
- Heat oil in large pan over medium heat. Cook onions until translucent. Pour onions into a large bowl and set aside.
- In another bowl, combine curry, salt, pepper, flour, and coconut milk. Whisk to a paste, then add milk and Worcestershire sauce. Whisk again until smooth. Add to the bowl of cooked onions, and stir to mix well. Add cooked shrimp and shredded coconut.
- Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally. Be careful to avoid overcooking; do NOT allow to boil. Serve the curried shrimp over hot, cooked rice.