Curried prawns

Curried prawns

Serving size: Serves 4
Cooking time: Less than 30 minutes
Favourite flavours: Curry
Season: All year round


1kg cooked school prawns
1 tablespoon olive oil
1 medium (150g) brown onion, chopped
1 tablespoon tomato paste
1 tablespoon curry powder
1 tablespoon brown sugar
2 tablespoons plain flour
2 1/2 cups (625ml) milk
1 cup (120g) frozen baby peas, thawed
2 green onions (green shallots), sliced thinly

1 Shell and devein prawns.

2 Heat oil in a large heavy-based saucepan over medium heat; add brown onion, cook, stirring, until soft but not coloured. Add the paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute. Gradually stir in the milk. Stir constantly until mixture boils and thickens.

3 Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.

4 Serve with steamed rice, sprinkled with green onion.

Not suitable to freeze. Suitable to microwave.

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