Prawns in a Pink Sauce - Curry 1
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 44.37 ml oil
- 14.79 ml yellow mustard seeds
- 2 garlic cloves, finely chopped
- 907.18 g prawns, peeled
- salt & pepper
-
Sauce
- 59.16 ml tomato puree
- 236.59 ml water
- 236.59 ml single cream
- 6.16 ml grated ginger
- 1.23 ml cayenne
- 19.71 ml lemon juice
- 4.92 ml ground cumin
- 4.92 ml salt
- 1.23 ml pepper
- 1.23 ml sugar
directions
- Mix all the ingredients for the sauce. Cover & refrigerate until needed.
- Heat oil in a large frying pan over a medium high heat. When hot put in the mustard seeds. As soon as they begin to pop put in the garlic.
- Stir once and put in the prawns - stir and fry until they just turn opaque, sprinkling with salt and pepper.
- Pour in the sauce and stir. As soon as the sauce is bubbling the dish is ready to be served with rice.
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RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.