Iced Prawn Curry Recipe
Ingredients
| Prawns | 6 Ounce, prepared | |
| Onion | 1/2 Small, finely chopped (For the sauce:) | |
| Butter | 1 Ounce (For the sauce:) | |
| Flour | 1 Teaspoon (Leveled) (For the sauce:) | |
| Curry powder | 2 Tablespoon (Leveled) (For the sauce:) | |
| 1 8-oz. tin tomatoes | ||
| Salt | 1/2 Teaspoon (Leveled) (For the sauce:) | |
| Sugar | 1 Teaspoon (Leveled) (For the sauce:) | |
| 1 tablespoon sweet mango chutney | ||
| Mayonnaise | 1/4 Pint (For the sauce:) | |
| Tabasco sauce | ||
| Single cream | 2 Tablespoon (For the sauce:) | |
| Juice 1/2 lemon | ||
| Long grain rice | 6 Ounce (For the sauce:) | |
| Pepper | 1/4 Teaspoon (Leveled) (For the sauce:) | |
| Salt | 1/4 Teaspoon (Leveled) (For the sauce:) | |
| Dry mustard | 1/4 Teaspoon (Leveled) (For the sauce:) | |
| Vinegar | 1 Tablespoon (For the sauce:) | |
| Salad oil | 3 Tablespoon (For the sauce:) | |
| Chopped parsley | ||
Directions
GETTING READY
1) Prepare the prawns and keep them aside.
MAKING
2) Use a frying pan, to melt butter and sauté the onion gently until soft.
3) Sprinkle with flour and curry powder, stir well.
4) Stir in tomatoes plus liquid from tin, salt, sugar and chutney.
5) Bring the mixture to a boil by stirring well.
6) Cover with a lid and simmer for 30 minutes.
7) Remove from heat and strain the curry sauce into a basin.
8) Add mayonnaise, Tabasco sauce, cream and lemon juice into the sauce.
9) Fold in prawns and place inside refrigerator to chill until the serving time.
FINALIZING
10) Properly cook rice in plenty of boiling salted water for 8 minutes.
11) Drain water and wash in cold water to cool and drain again. Place in a baisn.
12) Use a small screw-top jar to measure salt, pepper, mustard, vinegar and oil for the dressing. Cover the lid and shake thoroughly to mix.
13) Pour the dressing over the cooked rice, toss well and chill until ready to serve.
SERVING
14) Use a serving platter, to heap the rice. Make a well at the center to pour in the prawn curry. Sprinkle with chopped parsley and serve with buttered brown bread.
1) Prepare the prawns and keep them aside.
MAKING
2) Use a frying pan, to melt butter and sauté the onion gently until soft.
3) Sprinkle with flour and curry powder, stir well.
4) Stir in tomatoes plus liquid from tin, salt, sugar and chutney.
5) Bring the mixture to a boil by stirring well.
6) Cover with a lid and simmer for 30 minutes.
7) Remove from heat and strain the curry sauce into a basin.
8) Add mayonnaise, Tabasco sauce, cream and lemon juice into the sauce.
9) Fold in prawns and place inside refrigerator to chill until the serving time.
FINALIZING
10) Properly cook rice in plenty of boiling salted water for 8 minutes.
11) Drain water and wash in cold water to cool and drain again. Place in a baisn.
12) Use a small screw-top jar to measure salt, pepper, mustard, vinegar and oil for the dressing. Cover the lid and shake thoroughly to mix.
13) Pour the dressing over the cooked rice, toss well and chill until ready to serve.
SERVING
14) Use a serving platter, to heap the rice. Make a well at the center to pour in the prawn curry. Sprinkle with chopped parsley and serve with buttered brown bread.
Chef
