method
1. Melt the butter in a saucepan, add the onion and saute very gently without browning for about 5 minutes until soft.
2. Stir in the flour and curry powder, and fry for 2-3 minutes. Stir in the tomato puree diluted with 60 ml (4 tbsp) water, together with salt, caster sugar and apricot jam.
3. Bring to the boil and simmer gently for about 5 minutes. Remove from the heat and strain the mixture into a basin.
4. Allow to cool. Stir in the mayonnaise, fresh cream and lemon juice.
5. Add the prawns to the sauce and serve with a rice salad.
serving amount
serves 4
rate this recipe
8.0
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