Shrimp Curry - cooking recipe

Ingredients

3 cup fish or vegetable stock
2 lbs fresh or frozen peeled shrimp, thawed if frozen
4 tbsp oil
3 cloves garlic, peeled and sliced
4 None medium onions, peeled and finely chopped
3 tbsp fresh root ginger, peeled and finely chopped
2 None red chilies, deseeded and finely chopped
1/4 cup all purpose flour
3-4 tbsp hot curry powder (according to taste)
1 3/4 cup coconut milk
2 stalks lemon grass, halved lengthways and crushed slightly
1 tsp ground coriander
1-2 tbsp lemon juice
8 None green onions, thinly sliced
None None fresh cilantro leaves, for garnish
None None boiled basmati rice, to serve

Preparation

In a saucepan, bring the stock to a boil and add half the shrimp. Bring to a boil, remove with a slotted spoon and set aside. Repeat with the remaining shrimp. Reserve cooking liquid.
Heat the oil in a pan and saute the garlic until softened. Remove from the pan and set aside. Add the onions, ginger, and chilies to the pan and saute over a medium heat for 5 mins. Sprinkle with the flour and curry powder and cook for 1 min. Gradually pour in the shrimp cooking liquid and bring to a boil, stirring constantly. Stir in the coconut milk and add the lemon grass. Cover and simmer over a low heat for 15 mins, stirring occasionally.
Remove the lemon grass and stir in the coriander and lemon juice. Season with salt and black pepper. Add the shrimp and three-quarters of the green onions. Heat through and season to taste again. Ladle into bowls and sprinkle over the garlic, cilantro leaves, and remaining green onions. Serve with basmati rice.