2 (6 oz / 200 g) cans of shrimp
1 can coconut milk
2 carrots, sliced
1 celery stalk, sliced
3 Tbs olive oil
1 Tbs curry powder
3 Tbs flour
1 onion chopped
2 cloves garlic, chopped
1 tsp paprika
1 tsp black pepper
1. Cook 2 cups of rice in 4 cups of fish bullion stock or water.
2. Put oil in a pan, heat to medium high, saute onions, garlic, carrots, and celery until the onions turn translucent.
3. Add curry powder, flour, paprika, and black pepper and mix well.
4. Reduce temperature to medium low. Add shrimp and its packing water and the coconut milk and cook 15 minutes.
Serve over rice.