Liturgical Year : Recipes : Hawaiian Style Shrimp Curry

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Catholic Recipe: Hawaiian Style Shrimp Curry

INGREDIENTS

3 coconuts
1-1/2 cups coconut milk
3 Tablespoons hot water
6 Tablespoons butter or margarine
1-1/2 teaspoons minced onion
6 Tablespoons flour
1-1/2 cups milk
salt
1 teaspoon curry powder or to taste
1 Tablespoon grated ginger root or 2 teaspoons powdered ginger
1-1/2 teaspoons lemon juice
1 pound fresh shrimp, cooked, peeled, and cleaned

Details

Serves: 4-6
Prep Time: 2 hours
Difficulty: N/A
Cost: n/a
For Ages: n/a
Origin:

Food Categories

Feasts

None

Sister Anita's curry recipe is a deluxe concoction that is most unusual. Try it when fresh coconuts are available and inexpensive.

DIRECTIONS

Grate coconuts. Add coconut milk and hot water. Let stand 15 minutes; strain through two thicknesses of cheesecloth, squeezing out as much of the juice as possible. Melt butter or margarine; blend in onion and flour; add both kinds of milk; cook, stirring, until mixture thickens. Add seasonings, lemon juice, and shrimp; cook over very low heat 30 minutes. Serve on platter surrounded by fluffy rice and topped with additional grated coconut. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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