1 1/2 kg of Cameroon shrimp
3 coconuts
1/4 cup finely chopped onion
3/4 cup butter or margarine
3/4 cup all-purpose flour
two tablespoons curry powder
two cups milk
two tablespoons grated ginger or one tablespoon ground ginger
three tablespoons lemon juice
one tablespoon salt
1 1/2 kg of Cameroon shrimp
3 coconuts
1/4 cup finely chopped onion
3/4 cup butter or margarine
3/4 cup all-purpose flour
two tablespoons curry powder
two cups milk
two tablespoons grated ginger or one tablespoon ground ginger
three tablespoons lemon juice
one tablespoon salt
Shell and wash the Cameroon shrimp
Fry the coconut shells and remove any excess water
If the coconut water is less than 3 cups, add sufficient water to complete it
Grate the coconut shells
Pour the coconut water over the grated coconut and let it sit for 20 minutes
Scoop out the coconut milk and set it aside with the grated coconut
Sauté the onion in butter or margarine in a large pan for 5 minutes
Add curry powder and flour, mixing well
Add the coconut milk, whole milk, and cook over low heat until thickened, stirring constantly
Add the shrimp, ginger, lemon juice, and salt
Cook over low heat without covering for 30 minutes, stirring frequently
Serves 6 people
Notes: Any lean fish or seafood can replace the Cameroon shrimp
Hard-boiled eggs can be used instead of fish; in this case, the sauce should be prepared separately and the hard-boiled eggs, cut into quarters, added 10-15 minutes before serving
If there is no fresh coconut, mix three cups of grated coconut with three cups of whole milk in a pan and let it sit at room temperature for 20 minutes
Bring to a boil, reduce heat, and simmer over low heat for 10 minutes
Remove the milk and use it instead of coconut milk
Do not use grated coconut
Before chopping fresh ginger, place it in cold water sufficient to cover it and let it sit for one hour
Drain the ginger and express all the liquid out.
