bluesky
,
Prawn curry
1 tbsp butter
1 onion, finely chopped
1 clove of garlic, crushed
1 and a half tbsp curry powder (best to choose a medium spice for this dish)
2 tbsp plain flour
500ml skimmed milk
1 kg raw prawns, peeled and deveined (this is far too many I think but its what the recipe says, we used about £4 worth for two)
1 and a half tbsp lemon juice
2 tsps sherry
1 tbsp chopped parsley
Heat butter in large saucepan, add the garlic and onion cook until softened. Add the curry powder and cook for 1 minute . Add the flour and cook for another minute. Remove from the heat and slowly add the milk, stirring until smooth. Return to the heat and stir until the sauce thickens. Simmer for 2 mins and then stir in the prawns. Simmer for 5 mins until prawns are cooked (they will turn pink) Stir in the lemon juice, sherry and parsley and serve with rice
1 tbsp butter
1 onion, finely chopped
1 clove of garlic, crushed
1 and a half tbsp curry powder (best to choose a medium spice for this dish)
2 tbsp plain flour
500ml skimmed milk
1 kg raw prawns, peeled and deveined (this is far too many I think but its what the recipe says, we used about £4 worth for two)
1 and a half tbsp lemon juice
2 tsps sherry
1 tbsp chopped parsley
Heat butter in large saucepan, add the garlic and onion cook until softened. Add the curry powder and cook for 1 minute . Add the flour and cook for another minute. Remove from the heat and slowly add the milk, stirring until smooth. Return to the heat and stir until the sauce thickens. Simmer for 2 mins and then stir in the prawns. Simmer for 5 mins until prawns are cooked (they will turn pink) Stir in the lemon juice, sherry and parsley and serve with rice