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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount). Ingredients:
1 kg prawns (cooked) |
1 cup cream |
1/4 teaspoon salt |
1 onion |
2 garlic cloves |
20 g butter |
1 -2 tablespoon curry powder |
2 tablespoons plain flour |
2 cups hot chicken stock |
Directions:
1. Shell and devein prawns.
2. Place prawns in a bowl and pour cream over, cover and chill for 1 hour.
3. Chop onion.
4. Crush garlic and add salt.
5. Melt butter in a heavy pan and saute onion and garlic over a low heat until onion is soft but not coloured.
6. Add curry power, still over low heat and cook for about 3 minutes to release aroma.
7. Sprinkle plain flour and continue cooking for 1 to 2 minutes.
8. Remove pan from heat and add chicken stock, whisking until smooth.
9. Return to a higher heat and cook until it boils and thickens.
10. Reduce heat and add prawns with the cream, stirring to mix well together and until prawns are heated through.
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