|Prawns/Dublin prawns||1⁄2 Pound|
|Boiled rice||4 Ounce, strained and kept hot|
|Curry paste||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Vegetable stock||1⁄2 Pint|
|Lemon juice||1 Tablespoon (Approx)|
|Cream/Infusion of coconut||2 Tablespoon|
1.Skin and slice tomatoes and chop the garlic finely.
2.Heat the butter and saute choppede garlic and shallot in it until soft but not brown.
3.Stir in curry powder and paste and cook for 2-3 minutes.
4.Stir in sliced tomatoes, vegetables tock, lemon juice and salt and cook for 1/2 hour on low flame with the lid on.
5.Adjust the seasonings and add prawns and cream and heat thoroughly.
7.Serve warm with rice garnished with fennel and strips of lemon rind.