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Fat boy prawn curry
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Matthew Wright’s prawn curry in a rich, creamy sauce is bound to please the whole family
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Ingredients
Method
1. Fry half the onion in a little vegetable oil over a low heat for 2-3 minutes until transparent.2. Stir in the curry powder and fry gently for 1 minute.
3. Blend in the flour and cook for 2-3 minutes more.
4. Gradually add the stock and stir until the sauce thickens and comes to the boil (3-5 minutes).
5. Add the tomato purée, chutney and lemon juice. Simmer for 5 minutes, then strain the sauce through a sieve.
6. Heat the butter in a frying pan and fry the remaining onion until soft, then add the prawns.
7. Blend in the curry sauce and bring to the boil.
8. Stir in the cream and remove from the heat.
9. Arrange the prawns in the sauce within a ring of plain boiled rice and poppadums.
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Latest Comment
View all comments (5)Help!!! I would love to cook a curry from scratch, hav'nt tried it yet, still cheating. ( Pataks Paste)
I cant believe anyone woujld add FLOUR to thicken a curry! Ugh!
Very nice if you dont like your curry hot, and will take advice and use more curry powder and less cream as like to taste my curry
Exactly the same comments as Dorothy we found the curry did not taste enough and the cream was too overpowering. We tried the same recipe but with chicken and left the cream out altogether (by mistake) but found it really nice
Very tasty and easy to do. Next time I'll use more curry powder and less cream...