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Curried Prawns (Shrimp)

Easy.Meals's picture
  Chicken stock 1 Pint
  Coconut 4 Ounce
  Onions 3
  Celery stick 4
  Apple 1
  Tomatoes 3
  Oil 2 Tablespoon
  Curry powder 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Cinnamon 1 Pinch
  Salt 1⁄2 Teaspoon
  Peppercorns 6
  Bay leaves 2
  White wine 1⁄2 Pint
  Lemon 1⁄2
  Red currant jelly 1 Tablespoon
  Corn flour 3⁄4 Tablespoon
  Water 3 Tablespoon
  Prawns 1 Pint

Bring stock to boil, pour over coconut, cover and stand for 15 minutes.
Then drain, reserving liquid.
Slice onions and celery, dice apple, chop tomatoes.
Heat oil, fry onions until lightly brown.
Add celery, apple and tomatoes, cook further 5 minutes.
Add curry powder, spices, salt, peppercorns and bayleaves.
Pour on reserved coconut stock and wine.
Cover, simmer 45 minutes.
Sieve curry sauce, pressing as much of the vegetables through as possible.
Add lemon juice and red currant jelly.
Blend cornflour with water, add to sauce.
Bring to boil, stirring constantly; boil 2 minutes.
Add shelled prawns, heat through.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1844 Calories from Fat 691

% Daily Value*

Total Fat 80 g123.5%

Saturated Fat 41.2 g206.1%

Trans Fat 0 g

Cholesterol 801.6 mg267.2%

Sodium 3333.3 mg138.9%

Total Carbohydrates 158 g52.6%

Dietary Fiber 36.3 g145.1%

Sugars 70 g

Protein 101 g202.6%

Vitamin A 94% Vitamin C 201%

Calcium 37.9% Iron 76.7%

*Based on a 2000 Calorie diet

Curried Prawns (Shrimp) Recipe