Shrimp Curry With Coconut Milk - cooking recipe

Ingredients

1/2 c. butter
1 large onion, finely chopped
1 cardamom pod, crushed
1-inch piece cinnamon stick
4 cloves
salt to taste
4 whole black peppercorns
1/2 tsp. turmeric
1/2 tsp. chili powder
1 1/2 tsp. finely chopped ginger
1 1/2 tsp. finely chopped garlic
4 c. large peeled shrimp
2 c. coconut milk*

Preparation

Melt butter in a saucepan.
Add onion and brown.
Add all the spices and saute for 2 minutes.
Add shrimp and saute 1/2 minute. Add coconut milk (strained) and 1/4 cup shredded coconut that is leftover after straining.
Cover and cook on medium heat until the gravy thickens.
Serve over plain rice or polao.
Serves 4 to 6.