Wine-Flavoured Prawn Curry

125 g (4 oz) butter or substitute

1 clove garlic

1 large onion

1 green pepper

1 carrot

1 tablespoon chopped parsley

good pinch basil

1 tablespoon flour

1/2 teaspoon salt, pepper

2 cups chicken stock

1 kl. cooked shelled prawns

3 stalks celery

1 apple

2 tomatoes

1 bayleaf

1 dessertspoon curry powder

good pinch nutmeg

1 cup dry white wine

Hot fluffy rice

finely chopped parsley

Method: Melt butter in pan, add chopped onion and crushed garlic, saute until soft but not coloured. Add finely chopped celery, green pepper, apple, carrot, tomatoes, and parsley. Cook, stirring a few minutes. Add bayleaf and basil. Saute over gentle heat until vegetables are softened. Sprinkle in flour, curry powder, salt, pepper and nutmeg. Stir well, cook for 5 minutes. Slowly add chicken stock and wine; simmer 15-30 min. Add prawns for last 10 minutes of cooking time. Arrange border of hot cooked rice round serving dish, spoon hot curry into centre, garnish with parsley. 2 Cups of diced chicken pieces (cooked) or cubed beef may be substituted for the prawns.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.34.