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Posted by Yamuna Perera on November 29, 19103 at 11:38:14:

Ingredients

2lbs Shrimp (shell on)
1 medium red onion (diced)
4 cloves garlic (cut in slices)
2 tomatoes
15 curry leaves
3 ts. ginger (chopped)
2 grn chilies
4 cardomans
1 inch piece cinnamon
1.5 tsp. red chili powder
1/4 tsp. saffron powder
1 tspn. Dark Roast cury powder
1/2 tspn. light curry powder
4oz coconut milk
Juice of one lime
salt and pepper to taste
2 celery stalks (chopped)
1 carrot
10 oz chickn stock
1/2 tspn fenugreek seeds
1/2 tspn. dark mustard seed
1tspn. fried Bacon (diced)
3 tbs. olive oil

peel shrimp and set shells aside.

combine peeled shrimp in a bowl with salt, pepper, red chili powder, light curry powder and set aside. (marinate)

In a saucepan add oil and when hot (medium heat) fry shrimp shells till red. (4 to 5 minuts) To this add the celery, carrot, ginger, garlic, curry leaves, fenugreek, mustard, cinnamon, cardoman, half the onions and fry for another 4 to 5 minutes. Then add chicken stock and simmer (on low heat)for 45 minutes to a hour. When done strain this mixture well and set aside. (shrimp stock)

In another pan heat 3 tbs.oil and fry bacon, the rest of the onions. (4 minutes) then add marinated shrimp and fry 3minutes on each side of shrimp. Then add strained shrimp stock and let cook for 5 minutes. Then add coconut milk, lime, dark curry powder and saffron and cook for 10 minutes. When done add sliced tomatoes and turn heat off.

Let sit for one hour before eating shrimp curry. Good with string-hopper biriyani and pol-sambol.
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