Ingredients
- 3 onions (finely chopped)
- 2 sized tomatoes
- 1 apple
- 1 bay leaf
- 1 salt
- 1 garlic clove
- 500 gr shrimp (raw)
- 475 ml chicken broth
- 55 gr butter
- 16 gr all purpose flour
- 16 gr lime
- 5 gr curry powder
- 3 gr peppercorns (whole)
- 1 gr ginger (ground)
Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.
