Name: Julie Goodwin’s curried prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg cooked school prawns; 1 tbsp olive oil; 1 medium (150g) brown onion, chopped; 1 tbsp tomato paste; 1 tbsp curry powder; 1 tbsp brown sugar; 2 tbsps plain flour; 2½ cups (625ml) milk; 1 cup (120g) frozen baby peas, thawed; 2 green onions (green shallots), sliced thinly

Prawns seem like a luxury to us now, but a generation ago, we used to catch our own and were always looking for ways to cook them. A firm favourite was freshly boiled school prawns on fresh bread with butter and salt, and these curried prawns are another winner.

Similar to curried sausages, Julie Goodwin’s curried prawns recipe is hearty and nourishing. Made with fresh prawns, veggies and lots fragrant spice, this simple recipe makes for a tasty weeknight dinner.

Ingredients

1 kg cooked school prawns

1 tbsp olive oil

1 medium (150g) brown onion, chopped

1 tbsp tomato paste

1 tbsp curry powder

1 tbsp brown sugar

2 tbsps plain flour

2½ cups (625ml) milk

1 cup (120g) frozen baby peas, thawed

2 green onions (green shallots), sliced thinly

Method

Shell and devein prawns.

Heat oil in a large heavy-based saucepan over medium heat; add brown onion, cook, stirring, until soft but not coloured. Add the
paste; cook, stirring, for 1 minute. Add the curry powder, sugar and flour; cook, stirring, for 1 minute. Gradually stir in the milk. Stir constantly until mixture boils and thickens.

Stir in the prawns and peas until heated through. Season to taste with salt and freshly ground black pepper.

Serve with steamed rice, sprinkled with green onion.