SHRIMP CURRY ON RICE RECIPE

• Fry and crumble the bacon.
• Set aside
• Chop the eggs and set aside
• Heat the salad oil over medium heat
• Add the onion and curry powder
• Saute 3 to 5 minutes.
• Stir in the mushroom soup water and shrimp.
• Heat through and serve over the rice.
• Serve the crumbled bacon.
• Chopped egg, peanuts, toasted coconut, mandarin orange segments and chutney in a separate bowls to pass at the table.