1. In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes. 2. Add minced ginger and cook for another 2 minutes. 3. Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes. 4. Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS). 5. Add sour cream and coconut cream and bring to boil, stirring continuously until smooth. 6. In a small bowl, mix together tapioca starch and cold water until smooth. 7. While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy. 8. Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans. 9. Adjust Sambal Oelek to suit your taste. 10. You can substitute and use whipping cream instead of coconut cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
