 |
|
Curried Prawns Australian Style
1 1/2 kg cooked prawns, (3 lb) shelled (reserve shells and heads)
2 tablespoons butter or olive oil
3 largeonions, 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 shrimp stock
grated rind and juice of 2 lemons
chopped parsley
Make stock with prawn shells and heads. Cook the prawn shells and
heads in salted water or tomato juice or wine or water.
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
|
|
Curried Prawns