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Curried Shrimp Barijah

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curry recipe courtesy of Roberta Sabban, Palm Beach Daily News
serves: 4 to 6
Most people think of rice when curry is on the menu, but we love this variation that uses a fresh, crisp waffle to float this quick weekday dish. The ‘barijah’ is a small traditional fishing boat of India, perfect to land your catch of shrimp. Try this easy, classic curry with Bunnery Natural Foods’ nutty Original O.S.M. Pancake & Waffle Mix, or for a coconut lover’s version, with our Coconut-Vanilla Pancake & Waffle Mix.

Prepare batter of choice according to package directions and set aside until you’re ready to return the shrimp to the sauce. While the shrimp heat in the curry, bake your boats. Much faster than rice.
• 2 tablespoons butter or margarine
• 1½ cups finely chopped pared tart apples
• 2 tablespoons all-purpose flour
• 2 to 2½ teaspoons curry powder
• 2 cups milk
• 1 teaspoon salt
• 2 to 3 cups cooked shrimp

Melt butter; add apples and cook five minutes. Mix flour and curry powder; stir into apples. Slowly stir in milk. Cook, stirring constantly until mixture thickens. Add salt. Add the shrimp and heat through. Spoon over a fresh, hot waffle and garnish with sliced scallions and basil or toasted unsweetened coconut flakes.

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