Ingredients
For the Curry:
1 cup chicken stock
5 tablespoons butter
1/2 cup chopped yellow onion
6 tablespoons flour
2 1/2 teaspoons curry powder
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/4 teaspoon freshly ground ginger
2 cups milk
1 teaspoon fresh lemon juice
3 pounds fresh shrimp, peeled and deveined
For the accompaniments:
Depending on tastes, 1/2 to one cup each of the following:
shredded coconut
cubed pineapple (fresh or canned)
raisins
slivered almonds
your favorite sweet chutney
Preparation
In a double boiler, melt the butter.
Add onions, simmer until tender.
Stir in flour, curry powder, salt, sugar and ginger.
Gradually stir in chicken stock and milk, cook until thickened.
Add shrimp and lemon juice. Cook just until shrimp are done.
Serve over rice, with accompaniments on small plates
