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1
Saute garlic, ginger and onion in margarine for about 2 to 3 minutes.
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2
Mix salt, sugar, curry powder and flour thoroughly and add to garlic mixture, stirring to blend.
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3
Add coconut milk, a little at a time, stirring to a smooth thickness.
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4
Cook for 20 minutes on medium heat until mixture boils.
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5
Remove from heat and let stand for several hours.
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6
Strain.
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7
Add cooked shrimp to strained sauce and heat until just before boiling.
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8
Serve with rice and an assortment of condiments such as chutney, raisins, grated fresh coconut, crumbled crispy fried bacon, chopped hard-cooked eggs, chopped peanuts, chopped tomatoes, chopped pineapple, sliced green onions or chives.
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9
Serves 4 to 6.
