Tuesday,12 December, 2017
Current issue | Issue 1250, (11 - 17 June 2015)
Tuesday,12 December, 2017
Issue 1250, (11 - 17 June 2015)

Ahram Weekly

Prawns in creamy curry sauce

Serves 4
Ingredients:
600 gm large prawns (peeled, deveined)
1 large onion (finely chopped)
1 tsp crushed garlic
1 green chili (seeded, finely minced)
1 ripe tomato (halved, pulp grated, skin discarded)
Juice of one lemon
1/2 cup pouring cream
2 vegetable bouillons
2 tsp curry powder
2 tbsp extra virgin olive oil
Ground black pepper + turmeric (1 tsp)

Method:
Wash prawns under running tap water.  Drain well.  Rub with a generous pinch of black pepper and leave aside.  Heat a medium cooking pan on high.  Add oil and lower heat to medium.  Add onion and stir until translucent.  Add chili and garlic.  Stir in curry and turmeric until fragrant.  Add prawns to pan and stir until colour turns pink.  Add tomato, lemon juice and bouillons.  Continue stirring to acquire more colour to prawns.  When waters are released and almost dried out, add a small amount of hot water.  Bring to a boil, lower heat to low, cover and simmer to cook for ten minutes only.  Stir in cream over an adequate amount of sauce in pan.  When mixture almost comes to a boil, remove away from heat.  Allow to rest for a few minutes, then serve with fluffed rice and a raiita salad aside.

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