450 g (1 lb) raw king prawns
600 ml (1 pint) 2 1/2 cups water
3 thin slices fresh root ginger
10 ml (2 tsp) curry powder
2 garlic cloves, crushed
15 g (1/2 oz) 1 tbsp butter or margarine
60 ml (4 tbsp) ground almonds
1 green chilli, seeded and finely chopped
45 ml (3 tbsp) single cream
salt and freshly ground black pepper
600 ml (1 pint) 2 1/2 cups water
3 thin slices fresh root ginger
10 ml (2 tsp) curry powder
2 garlic cloves, crushed
15 g (1/2 oz) 1 tbsp butter or margarine
60 ml (4 tbsp) ground almonds
1 green chilli, seeded and finely chopped
45 ml (3 tbsp) single cream
salt and freshly ground black pepper
For the vegetables
15 ml (1 tbsp) mustard oil
15 ml (1 tbsp) vegetable oil
1 onion, sliced
1/2 red pepper, seeded and thinly sliced
1/2 green pepper, seeded and thinly sliced
1 christophene, peeled, stoned and cut into strips
salt and freshly ground black pepper
15 ml (1 tbsp) vegetable oil
1 onion, sliced
1/2 red pepper, seeded and thinly sliced
1/2 green pepper, seeded and thinly sliced
1 christophene, peeled, stoned and cut into strips
salt and freshly ground black pepper
method
1. Shell the prawns and place shells in a saucepan with the water and ginger. Simmer, uncovered, for 15 minutes until reduced by half. Strain into a jug and discard the shells.
2. Devein the prawns, place in a bowl and season with the curry powder, garlic and salt and pepper and set aside.
3. Heat the mustard and vegetable oils in a large frying pan, add all the vegetables and stir fry for 5 minutes. Season with salt and pepper, spoon into a serving dish and keep warm.
4. Wipe out the frying pan, then melt the butter or margarine and saute the prawns for about 5 minutes until pink. Spoon over the bed of vegetables, cover and keep warm.
5. Add the ground almonds and chilli to the pan, stir fry for a few seconds and then add the reserved stock and bring to the boil. Reduce the heat, stir in the cream and simmer for a few minutes, without boiling.
6. Pour the sauce over the vegetables and prawns before serving.
2. Devein the prawns, place in a bowl and season with the curry powder, garlic and salt and pepper and set aside.
3. Heat the mustard and vegetable oils in a large frying pan, add all the vegetables and stir fry for 5 minutes. Season with salt and pepper, spoon into a serving dish and keep warm.
4. Wipe out the frying pan, then melt the butter or margarine and saute the prawns for about 5 minutes until pink. Spoon over the bed of vegetables, cover and keep warm.
5. Add the ground almonds and chilli to the pan, stir fry for a few seconds and then add the reserved stock and bring to the boil. Reduce the heat, stir in the cream and simmer for a few minutes, without boiling.
6. Pour the sauce over the vegetables and prawns before serving.
serving amount
serves 4
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