sportsman fishing adventures limited


Curried Prawns in the Old­fashioned Way

1.5 kg (3 lb) cooked prawns, shelled (reserve shells and heads)
2 tablespoons butter or olive oil
3 large onions, chopped
4 small cloves garlic, chopped
1 tablespoon curry powder
salt and freshly ground pepper
4 large sticks celery, chopped finely
2 small capsicums, seeded and chopped
4 tomatoes, chopped, or 1 small can tomatoes, drained
2 teaspoons sugar
1 bay leaf, crushed
1/2 teaspoon basil
1 tablespoon tomato paste
2 cups stock made by cooking the prawn shells and heads in salted water or tomato juice or wine or water
grated rind and juice of 2 lemons
chopped parsley

Make stock with prawn shells and heads. In a heavy pan melt butter or oil, add onions and garlic and fry until a pale golden colour. Add curry powder, pepper and salt, celery, capsicums, tomatoes, sugar, bay leaf, basil and tomato paste. Cook slowly over a medium heat for 15 minutes. Stir in stock, add peeled prawns and warm through. Do not cook the prawns or the dish will be spoilt. When dish is hot, stir through lemon rind and juice. Serve the curried prawns on a bed of fluffy rice or with lots of fresh, crisply cooked vegetables, hot rolls or toast fingers. Garnish with parsley.
Serves 4-6.

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