Ingredients

1 lb medium size shrimp (prawns to you Northwesterners)
1 lb small mushrooms (about 1 in. diameter or less)
1/2 cup chopped onion
1 crisp apple - peeled and diced
1/2 cup (1 stick) butter or margarine
1/3 cup flour (Wondra works best)
2 cans chicken broth
2 Tbsp curry powder

Garnish:
shredded coconut
minced onion
Major Grey's chutney
peanuts (chopped)
tomatoes (diced)
1/2 tsp salt

Directions

Broil (actually bake) the whole mushrooms in the oven with a half stick butter in a baking dish for about 15 minutes, turning them over with a spoon a couple of times to coat them with the butter.

Boil the shrimp (rolling boil) for 3-4 minutes and then peel and de-vein. You may wish to buy the ones that are already cooked, peeled and de-veined -- in which case you just have to wash them in a colander.

In a large skillet, saute the chopped onion and apple in the remaining 1/2 stick of butter until the onion becomes transparent. Add the flour to make a roux, and pour in enough chicken broth to make a thick gravy.

Add the curry powder, salt and mushroom caps. Simmer this gravy for about 15 minutes, then add the shrimp and simmer another 5 minutes.

Although you can serve the curry immediately, it's much better to let it sit in a covered container in the fridge overnight. Then you reheat on low until bubbling, stirring frequently to keep it from sticking.

Serve the curry over rice with "sideboys" (garnishes) of shredded coconut, minced onion, Major Grey's chutney, chopped peanuts, diced tomatoes -- Let people add their own ala salad bar style.

Beer is the traditional drink with curry, and some Middle East belly-dance music goes nicely too!