King Prawns in Curry Sauce
A delicious recipe for a family dinner, this dish is a favourite with kids. A tasty, spicy curry sauce perfectly complements succulent king prawns.
Ingredients
- 1 lb raw king prawns
- 1 pint water
- 3 thin slices fresh root ginger
- 2 tsp curry powder
- 2 garlic cloves crushed
- 1 tbsp butter or margarine
- 4 tbsp ground almonds
- 1 green chilli seeded and finely chopped
- 3 tbsp single cream
- salt and freshly ground black pepper
for the vegetables
- 1 tbsp mustard oil
- 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
Instructions
- 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.
- Devein the prawns, place in a bowl and season with the curry powder, garlic and salt and pepper and set aside.
- 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.
- 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.
- 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.
- Pour the sauce over the vegetables and prawns before serving.
Calories: 292 kcal
Carbohydrates: 10 g
Protein: 26 g
Fat: 18g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 203 mg
Sodium: 211 mg
Potassium: 493 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 733 IU
Vitamin C: 38 mg
Calcium: 122 mg
Iron: 1 mg