1/4 to 1/2cauliflower, washed and broken into flowerets
3/4poundshrimp, cooked and shelled
black pepper to taste
Parboil potatoes for 3 minutes. Drain and set aside.
Sauté the onion and garlic in the oil for several minutes until the onion is transparent, then add the curry powder and fry, mixing with the onions for a few minutes. Add the tomato paste, fish stock or water, and chopped mushroom stalks. Add the herbs.
Bring to a boil, then lower the heat. Add the parboiled potatoes, the cauliflower and the mushrooms to the mixture and simmer for 25 minutes. Add the shrimp and lemon juice and simmer a further 10 minutes on a low heat. Season to taste.
Curry recipes are wonderful served on a bed of cooked rice. The traditional Indian rice is Basmati, but it will taste fine with white rice too. Great served with your favorite chutney.