Prawns Recipe:


2 oz (50 g) lard
2 small onions, sliced
1 large tomato, skinned and sliced
1 garlic clove, crushed (optional)
350 g (12 oz) shelled prawns
2 tablespoons desiccated coconut soaked in 2/3 cup (150 ml) 1/4 pt water
1/2 to 1 tablespoon curry powder
2 tbsp plain flour (All purpose)
squeeze of lemon juice.


Melt the lard in a pan and fry the onions until golden brown. Remove with a slotted spoon.
Add the tomato, garlic, salt, pepper and shrimp to the pan and cook gently for 3 minutes.
Squeeze the liquid from the coconut and mix with curry powder and flour to form a paste.
Add to the pan with the remaining mixture of coconut and onions. Bring to a boil, stirring, then simmer very gently for 20 minutes.
Stir in lemon juice and serve with boiled rice.

Note: This is a dry curry and shrimp should not float in a liquid, but if the mixture seems too dry during cooking, add a little hot broth or water.

Recipe Video:


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