I make the sauce seperate from the shrimp here. saute some finely chopped onions until translucent add a little finely chopped celery and carrot and some chopped apple. Add curry powder to your taste and a little flour and cook like a white roux. You can also add some canned tomatoes to this sauce. Add water , lots of chopped garlic, bay leaf and water and cook the sauce for a good hour. Correct the seasoning when finished, strain and keep warm.
Toast some almonds or whatever nut takes your fancy and also keep warm.
Prepare mushrooms of your choice by quartering or halving them depending on the size
Make a rice pilaf using a little more water than recommended so that it stays moist.
Add the raw shrimp and mushrooms to the curry sauce and cook the shrimp till tender.
Fold raw spinach leaves into the rice pilaf and let them cook in the hot rice.
Correct all seasonings, spoon rice onto plate and make a well. Pour the shrimp and mushroom curry into the well with plenty of sauce and sprinkle the toasted nuts on top. A little fresh, seeded and chopped tomato will add a little color.