East African Shrimp Curry

I have been inspired recently to try out some African recipes. When I lived in Africa, my family had a cook so I never really had much of an opportunity to cook African food which I find to be a real pity now that I live in Canada. I have learned to make a few things in the last several years but it's quite difficult (and expensive) to find some of the needed ingredients.

I really love East African food. Unlike Malawian food they tend to use more spices. Plus they use a lot of coconut milk. I got the recipe for this shrimp curry from http://africaimports.com/seafood1.asp?url=

SHRIMP CURRY, East Africa
Any size shrimp may be used in this curried dish, but small shrimp (over twenty five per pound) are just as satisfactory and far less expensive than the large shrimp.
In a 4-quart saucepan:

Sauté: 1 cup CHOPPED ONION
1 tsp. GARLIC POWDER
1 Tbs. CURRY POWDER
1 tsp. TURMERIC
1 Tbs. SALT
1/2 tsp. CHILI POWDER in
2 oz. BUTTER or OIL until soft but not brown.
Add: 1 cup COCONUT CREAM
2 lbs. SHRIMP, uncooked and peeled
2 cups POTATOES, diced, and
1 cup WATER.
Simmer until tender, about 20 minutes, covered tightly.
Add: 2 oz. LEMON JUICE
1 cup COCONUT CREAM.
Cook until slightly thickened-about 10 minutes more.*
*If a thicker curry is desired, dissolve 2 Tbs. cornstarch in 2 Tbs. water and add in the last few minutes of cooking
Serve hot with rice

A few of the ingredients I used

 

What I used instead of chilli powder: Malawian hot sauce