Prawns - Quick Curry - Mudgeeraba Spices and Curry Blends

Prawns – Quick Curry

Ingredients

1 kg cooked school prawns
1 tbsp olive oil
1 medium (150g) brown onion, chopped
1 tbsp tomato paste
1 tbsp Mudgeeraba Spices 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

We’ve chosen Lamb & Cashew Korma as the best curry powder for this recipe, its mild of spices and will allow the prawns to shine through . Add some fresh chopped chilli for heat.

credit to : @Juliegoodwin

Directions

1. Shell and devein prawns.

2. Heat oil in a large heavy-based saucepan over medium heat; add brown onion, cook, stirring, until soft but not coloured.

3. 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.

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

5. Serve with steamed rice, sprinkled with green onion.

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