Total Time
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.

Ingredients Nutrition


  1. Heat oil in large pan over medium heat. Cook onions until translucent. Pour onions into a large bowl and set aside.
  2. 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.
  3. 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.
Most Helpful

This was so good for a last minute meal.

zina_everett January 17, 2009