During their stay in India, the British learnt to like Indian spices and even came up with the concept of the curry powder. They also merged vegetables such as celery into the Indian palate that otherwise were considered outside the Indian domain. This sauce is my attempt to re-create the mild and sweet flavors of a British curry sauce, I have matched it with shrimp in this recipe, however it can be eaten with anything including serving it as a gravy over roasted meat or celery. <br /> <br />The recipe does not need much hands on attention, but does need the slow cooking to get the best flavors to show case in the dish. <br />

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