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About this recipe:
This curry is easy to make and tastes fab. Prawns are lightly heated through in a well-flavoured curry sauce. Serve with freshly cooked rice for a substantial meal.
1kg peeled prawns
1 tablespoon curry powder
2 sticks celery, finely chopped
1 large onion, finely diced
1 clove garlic, crushed
1/2 red pepper, finely diced
1 medium tomato, peeled and finely diced
4 tablespoons flour
2 cubes chicken stock, crumbled
1 teaspoon sugar
1 tablespoon lemon juice
salt and pepper to taste
15 min › Cook:
40 min › Ready in:
Melt butter in frying pan and add curry powder, celery, onion, garlic and red pepper. Saute 2 to 3 minutes.
Add tomato and cook a further 2 minutes.
Stir in flour, salt and pepper and cook 1 minute.
Gradually add combined water, milk and stock cubes. Continually stirring until sauce boils and thickens. Reduce to simmer.
Add sugar and lemon juice and cook for 20 to 25 minutes, stirring occasionally.
Add prawns and allow to heat through. Serve on bed of rice.
beautiful curry, easy to cook, will definitely have this again
- 27 Oct 2013
Absolutely love this recipe & this coming from someone who is not a big fan of curries
- 25 Mar 2014
this is a lovely dish and reminds me of the kind of curry you get from a Chinese restaurant. We all loved it and even my non curry loving friend who happened to drop by while I was making it enjoyed it. I kept to the recipe but added some frozen peas which went well. I will make this again.
- 16 Mar 2013
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