Since I’ve been on a bit of a curry bent lately (My Roti Recipe,  Slow Cooker Chicken Curry) and I thought I’d finish off the ‘series’ with a family favourite – Prawn Curry.  This Prawn Cury Recipe is an oldie, but a goodie that has been made many, many times and enjoyed many, many times.  In fact, last time I made it, my daughter turned to me and said “You can make this all the time if you want Mum”.  Can’t ask for a better endorsement than that.

The prawns have been in plentiful supply lately with great quality and prices to match.  In Australia we are lucky to have many different varieties to choose from and this time I used Banana Prawns.  They were big, fat and juicy – lucky my two little helpers were keen to peel them for me (although I got the deveining job).

While the recipe calls for fresh, green prawns, it works just as well with cooked, peeled prawns.

Prawn Curry Recipe

50g butter

4 shallots, sliced

1 tablespoon curry powder

2 tablespoons flour

2 cups milk

1kg prawns, peeled, deveined and halved lengthwise

1 large tomato, chopped

2 tablespoons lemon juice

2 teaspoons brown sugar

2 tablespoons chopped parsley

Method

The first step is to make a curry flavoured white sauce.   Over medium heat, melt the butter in a frying pan and saute the shallots and curry powder for 1 minute – until nice and fragrant.  Stir in the flour to make a paste and cook stirring for 1 minute.

Remove the pan from the heat and stir or whisk in the milk gradually.  It is important to keep stirring to minimise lumps forming.  Season to taste at this stage and then return the pan to the heat.  Continue to cook while stirring.  The sauce will gradually boil and thicken.  Reduce the heat and simmer for a few minutes, stirring occasionally.

Add the prawns, tomato, lemon juice and sugar.  Cook, stirring for another 2 to 3 minutes.  Stir in the parsley.  Serve straight away with some steamed rice and/or bread of choice (try My Roti Recipe).

Serves 4

Recipe adapted from Super Food Ideas

The Klutzy Cook Notes

  • As mentioned, this recipe can be done using cooked and peeled prawns.  In this case, the prawns only need reheating so reduce the cooking time.
  • For different flavours, this recipe also works well with chicken or any firm, white fish.

If you have any comments or questions on this Prawn Curry Recipe, please leave them below.

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