A delightful and creamy shrimp curry with mushrooms, perfect for a comforting meal.
Heat a frying pan over medium heat and melt a small amount of butter.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from sticking.
Add the mushrooms and cook until they release their moisture and become tender.
Cook until the mushrooms are golden brown for enhanced flavor.
Remove the vegetables from the pan and set aside.
Keep the vegetables warm by covering them.
Melt the remaining butter in the pan and whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually add the milk, whisking continuously to avoid lumps.
Warm the milk slightly before adding to make it blend more easily.
Stir in the curry powder, salt, and pepper, and cook until the sauce thickens.
Taste and adjust the seasoning as needed.
Return the vegetables to the pan and add the shrimp, cooking until the shrimp are pink and cooked through.
Avoid overcooking the shrimp to keep them tender.
Serve the curry over steamed rice or with naan bread.
Garnish with fresh cilantro for a burst of color and flavor.
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