2 tbsps. butter
1 tbsp. ginger, minced
1 clove garlic, minced
2 med. Onions, chopped
2 tbsps. curry powder
½ tsp. rock salt
1 big can tomato sauce
1 cup chicken broth
3 tbsps. calamansi juice
½ cup coconut cream
1 kilo shrimps, cooked, shelled and deveined
Saute garlic, onions, ginger in butter over low fire until tender. Blend in curry powder and salt. Add tomato sauce and chicken broth. Cover pan and simmer for 20 minutes Stir in calamansi juice, then coconut cream. Add shrimps. Simmer until done.
