Prawn Curry

This rainy weather calls for a scrumptious curry…but not just any kind of curry; this weather calls for prawn curry!

Last weekend I did some catching up with family friends, Brett and Jess. It was a lovely sunny skies kind of day and rather warm in Toti, but when I drove up to Drummond the sun was still out but the air was rather chilly! It was perfect though for the lunch we had planned to have.

I brought some dessert, which happened to be some doughnuts, and Brett made a delicious prawn curry. Brett made it look rather effortless when he prepped the ingredients and started cooking it. Might I just add here, it’s those simple effortless meals that pack the best punch! 

Brett’s prawn curry didn’t disappoint… I had two bowls, while Jess, Brett and my Dad had one…I think I had special treatment because they know how I can get if I want more food. It could have also been that they missed me… Either way, I was over the moon to have the ‘last’ bowls worth of curry. If there was more, I could have gone in for thirds, fourths and fifths… or until my belly exploded.

Here’s a definite crowd pleaser!

Ingredients:

1 large onion, chopped

2 cloves garlic, finely chopped

1 and 1/2 centimeter cubed ginger, grated

1 tsp tumeric

1 1/2 - 2 tsp curry powder(Rajah hot curry powder)

few curry leaves

Dhanya

Instructions:

• Thaw prawns

• Dice onions and fry on a low heat for abt 10 minutes or until caramalised (fry in a bit of margarine/butter or oil)

• Add salt

• Add curry powder and tumeric

• Add garlic ginger curry leaves and dhania - stir well

• Don't cook for long

• Add prawns and toss until properly coated

• Salt to taste

• Add cream

• Stir and bring to simmer until prawns start to curl

• Serve with rice