I'm cooking this tonight for my Dad.
Serving size: Serves 4
Cuisine type: Indian
Cooking time: Less than 30 minutes
1 tablespoon curry powder
2 sticks celery
1 large onion
½ green pepper
1 medium tomato
4 tablespoons flour
1½ cups water
1 cup milk
2 chicken stock cubes
1 teaspoon sugar
1 tablespoon lemon juice
Shell and de-vein prawns. Melt butter, add curry powder, chopped
celery, onion and pepper, saute gently 2 to 3 minutes.
Peel and chop tomato, add to pan, cook further 2 minutes. Stir in
flour, salt, pepper, cook one minute. Gradually add water and milk.
Add crumbled stock cubes, continue stirring until sauce boils and
Reduce heat, add sugar and lemon juice, simmer 20 to 25 minutes,
stirring occasionally. Add prawn, allow to just heat through. Serve
with hot rice.