Curried Prawns

Curried Prawns

Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 30 minutes
Course: Entree, Main
Cooking method: boil/steam
Season: All year round


Thanks to Ms Tsatlogianis for sending this in as her favourite Weekly recipe.
INGREDIENTS

1kg prawns
60g butter
1 tablespoon curry powder
2 sticks celery
1 large onion
½ green pepper
1 medium tomato
4 tablespoons flour
salt, pepper
1½ cups water
1 cup milk
2 chicken stock cubes
1 teaspoon sugar
1 tablespoon lemon juice
METHOD

Shell and de-vein prawns. Melt butter, add curry powder, chopped celery, onion and pepper, saute gently 2 to 3 minutes.

Peel and chop tomato, add to pan, cook further 2 minutes. Stir in flour, salt, pepper, cook one minute. Gradually add water and milk. Add crumbled stock cubes, continue stirring until sauce boils and thickens.

Reduce heat, add sugar and lemon juice, simmer 20 to 25 minutes, stirring occasionally. Add prawn, allow to just heat through. Serve with hot rice.



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