Curried Prawns

Dad (Poppa) loved Mum's Curried Prawns, he would rub his hands together with glee and joyfully peel the prawns in anticipation of dinner.  I think of this dish as comfort food.  It is safe, easy to make, reliable and nourishing. Often people are scared of cooking with seafood so I hope you give this a go, because the prawns are already cooked it is hard to mess it up, just make sure you don't cook the prawns again, they will warm through in the sauce! You can vary the curry heat by the quantity of powder or paste you use.  Mum always used Bolts Curry powder, but any paste can be used as well.  This recipe wasn't in Mum's book but a really important dish from her repertoire as we children we will all remember it very well.  I guess she never felt the need to write it down.  I haven't made it for a while so I checked in with Lucy who cooks it for her Peter! It is one of his favourites, and now Alistair has put it on his top ten list for our kitchen.  Let me know how you enjoy it!

½ kg cooked prawns, shelled and cleaned

2 tabs butter or oil

1 onion finely chopped

2 cloves garlic

1 tabs plain flour (Gluten Free GF flour is ok)

1 – 2 heaped tsp curry powder or 1 - 2 heaped tabs curry paste

1” fresh ginger grated

1½ cups milk or coconut milk

Squeeze of lemon juice

Chopped coriander or parsley

1. Fry some onions and garlic in oil/butter until soft and golden

2. Mix in curry powder/paste and plain flour

3. Cook for a few minutes, add ginger

4. Add milk/coconut milk and stir until thickens slightly

5. Just before serving, reheat sauce and stir in prawns and lemon juice

6. Serve with steamed rice and chopped coriander/parsley