2 tablespoons olive oil 1 onion, chopped
1 rounded teaspoon curry powder
2 tablespoons flour
1 cup (8 fl oz) 250 ml fish or chicken stock
1 rounded teaspoon tomato puree (paste)
2 tablespoons mango chutney
juice juice of 1/2 lemon
8 oz (225 g) peeled prawns
1/4 cup (2 1/2 fl oz) 60 ml double cream (heavy cream)
chopped parsley, for garnish
1 rounded teaspoon curry powder
2 tablespoons flour
1 cup (8 fl oz) 250 ml fish or chicken stock
1 rounded teaspoon tomato puree (paste)
2 tablespoons mango chutney
juice juice of 1/2 lemon
8 oz (225 g) peeled prawns
1/4 cup (2 1/2 fl oz) 60 ml double cream (heavy cream)
chopped parsley, for garnish
method
1. Heat the oil in a saucepan, add the onion, cover and cook gently, without colouring, until soft.
2. Stir in the curry powder and cook for a minute. Add the flour and cook for 1-2 minutes. Gradually blend in the stock and bring to the boil slowly, stirring until thickened. Add the tomato puree, mango chutney juice and lemon juice and simmer for a few minutes.
3. Dry the prawns well, add to the curry sauce and bring to the boil. Add the cream and remove from the heat.
4. Serve with plain boiled rice and a sprinkling of chopped parsley.
2. Stir in the curry powder and cook for a minute. Add the flour and cook for 1-2 minutes. Gradually blend in the stock and bring to the boil slowly, stirring until thickened. Add the tomato puree, mango chutney juice and lemon juice and simmer for a few minutes.
3. Dry the prawns well, add to the curry sauce and bring to the boil. Add the cream and remove from the heat.
4. Serve with plain boiled rice and a sprinkling of chopped parsley.
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