Remove top and bottom from ulu. Cut into 4 wedges; steam for 20 minutes in a large pot. Remove rind and cut into 1-inch pieces; set aside. In a large pan, saute onions, celery, and carrots. Add water and curry mix. Bring to a boil; reduce heat to medium low and simmer for 10 minutes. Add shrimp; simmer until shrimp has turned bright orange. Add ulu and serve. Makes 6 servings.
Approximate Nutrient Analysis per serving:
570 calories, 3.5 g fat, 1 g saturated fat, 320 mg cholesterol, greater than 1500 mg sodium, 94 g carbohydrate, 14 g fiber, 34 g sugar, 41 g protein