SHRIMP CURRY, East Africa

Any size shrimp may be used in this curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.

In a 4-quart saucepan:

Sauté: 1 cup CHOPPED ONION

1 tsp. GARLIC POWDER
1 Tbs. CURRY POWDER
1 tsp. TURMERIC
1 Tbs. SALT
1/2 tsp. CHILI POWDER in
2 oz. BUTTER or OIL until soft but not brown.
Add: 1 cup COCONUT CREAM

2 lbs. SHRIMP, uncooked and peeled
2 cups POTATOES, diced, and
1 cup WATER.

Simmer until tender, about 20 minutes, covered tightly.

Add: 2 oz. LEMON JUICE

1 cup COCONUT CREAM.

Cook until slightly thickened-about 10 minutes more.*

*If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking

Serve hot with rice and accompaniments such as the following in a large sectioned relish dish: Yield: 8 portions FRIED ONION RINGS

CHOPPED BANANAS
CHOPPED CUCUMBERS
RAISINS
MANGO OR PINEAPPLE CHUTNEY
SHREDDED COCONUT-toasted or plain