Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fish stock or water
     1/2  cup           chopped onion
   1      tablespoon    turmeric
     1/2  tablespoon    peeled and minced fresh ginger
   1      teaspoon      salt
   2      pounds        medium shrimp shells on
   2      tablespoons   peanut oil
   1 1/2  tablespoons   flour
   1      tablespoon    curry powder
                        salt and pepper
     1/2                lemon -- juice of

Preparation:

Mix the stock, onion, turmeric, salt and ginger to a 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 slotted spoon. Strain and reserve the shrimp broth. Peel the shrimp and discard the shells. In a medium 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 and the lemon juice. Adjust salt and add some black pepper. Cook until the shrimp are hot, 2 minutes. Serve immediately, over white rice.