PRAWN CURRY WITH RICE

Serves 6
40 minutes
298 kcal per serving (without the rice)


Ingredients

• 1 tbsp butter
• 1 yellow onion, chopped
• 1 garlic clove, crushed
• 1,5 tbsp curry powder
• 40 ml wheat flour (2 tbsp + 2 tsp)
• 500 ml milk
• 1 kg prawns, peeled and cleaned
• 1,5 tbsp lemon juice
• 2 tsp sherry (optional)
• 1 tbsp parsley, finely chopped
• Rice, to serve

Method

1. Prepare rice as label directs.
2. Heat the butter in a large saucepan.
3. Add the onion and garlic and sauté for 5 minute or until softened.
4. Add the curry powder and cook for 1 minute, then stir in the flour and cook for 1 more minute.
5. Remove the pan from the heat and stir in the milk. Keep stirring until the sauce is smooth.
6. Return the pan to the heat and stir continuosly until the sauce has thickened.
7. Simmer for 2 minutes, then stir in the prawns.
8. Continuo to simmer for 5 minutes or until the prawns are just cooked through.
9. Stir in the lemon juice, sherry and parsley and serve immediately with the rice.