Hawaiian Shrimp Curry
Print This Recipe
INGREDIENTS 1 cup boiling water
2 cups grated coconut, unsweetened
1/2 cup minced onions
3 tablespoons butter
3 tablespoons flour
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon fresh or dried gingerroot, chopped
2 cups milk
3 cups cooked shrimp, deveinedPour boiling water over coconut several times until the water becomes white, let it sit while you continue with the recipe, then strain, saving the water.
In a heavy pan, cook onion in butter until tender; stir in flour and curry powder, salt, sugar and spice. Blend well; add milk and prepared coconut water. Cook, stirring frequently until smooth and thick. Stir in shrimp.
Serve over hot cooked rice, or mixed with rice as a casserole.
NOTE - I made this many years ago as one of the dishes in a church buffet dinner, it was well liked.