2 small potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
2 cloves garlic, crushed
15 - 30 ml (l - 2 tbsp) oil
20 g (2 tbsp) curry powder
1 x 425 g (15 oz) can tomatoes
15 ml (1 tbsp) tomato puree
300 ml (1/2 pt) fish stock or water
150 g (6 oz) small mushrooms
bay leaf
bouquet garni
1/2 cauliflower, washed and broken into florets
350 g (12 oz) prawns or shrimps, cooked and shelled
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
225 g (8 oz) long grain rice, cooked
1 onion, peeled and finely chopped
2 cloves garlic, crushed
15 - 30 ml (l - 2 tbsp) oil
20 g (2 tbsp) curry powder
1 x 425 g (15 oz) can tomatoes
15 ml (1 tbsp) tomato puree
300 ml (1/2 pt) fish stock or water
150 g (6 oz) small mushrooms
bay leaf
bouquet garni
1/2 cauliflower, washed and broken into florets
350 g (12 oz) prawns or shrimps, cooked and shelled
15 ml (1 tbsp) lemon juice
salt and freshly ground pepper
225 g (8 oz) long grain rice, cooked
method
1. Parboil potatoes for 3 minutes. Drain and set aside.
2. Saute the onion and garlic in the oil for several minutes until the onion is transparent, then add the curry powder and fry, mixing with the onions for a few minutes.
3. Add the tomatoes, puree and fish stock or water and chopped mushroom stalks.
4. Add herbs. Bring to the boil, then lower heat.
5. Add the parboiled potatoes, the cauliflower and the mushrooms to the mixture and simmer for 25 minutes.
6. Add the prawns or shrimps and lemon juice and simmer for a further 10 minutes on a low heat.
7. Season to taste.
8. Serve on a bed of cooked rice with poppadums and chutneys.
2. Saute the onion and garlic in the oil for several minutes until the onion is transparent, then add the curry powder and fry, mixing with the onions for a few minutes.
3. Add the tomatoes, puree and fish stock or water and chopped mushroom stalks.
4. Add herbs. Bring to the boil, then lower heat.
5. Add the parboiled potatoes, the cauliflower and the mushrooms to the mixture and simmer for 25 minutes.
6. Add the prawns or shrimps and lemon juice and simmer for a further 10 minutes on a low heat.
7. Season to taste.
8. Serve on a bed of cooked rice with poppadums and chutneys.
serving amount
serves 4
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