Shrimp Curry

(6 or more servings)

2 Tbsp butter
4 large onions, chopped
3 garlic cloves, chopped
3 cups water
3 large tomatoes, peeled and chopped
2 large apples, peeled and chopped
1 cup chopped celery
1 Tbsp shredded coconut
1 Tbsp chopped ginger
1 Tbsp sugar
1-1/2 Tbsp curry powder, or more
1-1/2 Tbsp flour
1 tsp salt
1/4 tsp freshly ground pepper
3-1/2 pounds raw shrimp, shelled and deveined

In large skillet, heat the butter. Add onions and garlic and cook until light brown. Add water and bring to a boil.

Add tomatoes, apples, celery, coconut and ginger.

Blend the sugar, curry powder, flour, salt and pepper. Add enough cold water to make a paste and add gradually, stirring, to the boiling mixture. Simmer, partially covered, stirring occasionally, until vegetables are very tender, about 40 minutes.

Add shrimp and cook 5 minutes longer. Serve over rice.