1 c  Fish stock or water

    1/2 c  Chopped onion

      1 tb Turmeric

      1 tb Peeled & minced fresh ginger

      1 ts Salt

      2 lb Medium shrimp shells on

      2 tb Peanut oil

  1 1/2 tb Flour

      1 tb Curry powder

           Salt and pepper
           Juice of 1/2 of lemon
  1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized

  saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer
  over medium heat until the shrimp turn pink, 3-4 minutes. Remove the
  shrimp with a slotterd spoon. Strain and reserve the broth; peel the
  shrimp.
  2) In a medium sized saucepan, heat the oil over medium heat. add then

  flour and stir, cooking until its browns a bit, 3-4 minutes. add the curry
  powder, stir, and cook and additional minute. add the shrimp broth a
  little at a time, stirring after each addition to keep it smooth; the
  sauce will not become extremely thick, but creamy. Add the shrimp, salt
  and pepper, and lemon juice. Cook until the shrimp are hot., 2 minutes,
  and serve immediately, over white rice.