Monday, August 8, 2016

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.

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