Curried Prawns (Shrimp) Recipe
Ingredients
| 1 pint chickenstock | ||
| Coconut | 4 Ounce | |
| Onions | 3 | |
| Celery stick | 4 | |
| Apple | 1 | |
| Tomatoes | 3 | |
| Oil | 2 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Pinch cinnamon | ||
| Salt | 1/2 Teaspoon | |
| Peppercorns | 6 | |
| 2 bayleaves | ||
| 1/2 pint white wine juice | ||
| Lemon | 1/2 | |
| Red currant jelly | 1 Tablespoon | |
| 1 dessertspoon corn-flour | ||
| Water | 3 Tablespoon | |
| Prawns | 1 Pint | |
Directions
Bring stock to boil, pour over coconut, cover and stand for 15 minutes.
Then drain, reserving liquid.
Slice onions and celery, dice apple, chop tomatoes.
Heat oil, fry onions until lightly brown.
Add celery, apple and tomatoes, cook further 5 minutes.
Add curry powder, spices, salt, peppercorns and bayleaves.
Pour on reserved coconut stock and wine.
Cover, simmer 45 minutes.
Sieve curry sauce, pressing as much of the vegetables through as possible.
Add lemon juice and red currant jelly.
Blend cornflour with water, add to sauce.
Bring to boil, stirring constantly; boil 2 minutes.
Add shelled prawns, heat through.
Then drain, reserving liquid.
Slice onions and celery, dice apple, chop tomatoes.
Heat oil, fry onions until lightly brown.
Add celery, apple and tomatoes, cook further 5 minutes.
Add curry powder, spices, salt, peppercorns and bayleaves.
Pour on reserved coconut stock and wine.
Cover, simmer 45 minutes.
Sieve curry sauce, pressing as much of the vegetables through as possible.
Add lemon juice and red currant jelly.
Blend cornflour with water, add to sauce.
Bring to boil, stirring constantly; boil 2 minutes.
Add shelled prawns, heat through.
Chef
