By I'mPat on July 03, 2006
Photo by Chef floWer
Photo by Chef floWer
"This is from a magazine dated September 1977 with a bit of adaption from us. If you don't want to peel prawns about 500 grams cooked prawn flesh will do (DO NOT use shrimp or small cocktail prawns). Have not included chill time. Can take about 45 minutes to peel prawns (that's what I've allowed in preparation time). Originally suggested that you accompany the prawns with rice, pappadoms, sliced pineapple and cucumber, coconut and chutney. We usually have rice and steam vegetables. SUGGESTION if your curry should turn out with a gritty taste then put about 1/2 to teaspoon sugar with your curry powder and cut it through or use a mortar and pestel (blenders/food processors are too big for such a small amount)."
Serving Size: 1 (471 g)
Servings Per Recipe: 4
"Outstanding! Hubby wants this recipe again and really soon. I used pre-peeled large raw prawns and cooked them a little longer then suggested. Once the prawn was marinated I had dinner ready on the table within 15 minutes. Served it with crusty bread and salad. Thank you I'mPat for a wonderful recipe."
"A simple but so good curry, smooth and creamy and rich in flavour. I used a Roast garam masala for the curry powder, I liked the idea of 'marinating' the prawns in cream (anything with cream sounds good to me!). This was easily prepared and very much enjoyed, served over rice. Thanks for a lovely supper dish when we feel like something decadent but uncomplicated, Pat!"
"easy and very tasty, Idid a few amount adjustments, I used medium shrimp for this and increased the garlic way up, also I used more than 2 tablespoon curry powder and reduced the cream to half, served with rice we enjoyed this dish tonight, thanks for sharing Pat!"
"this was very easy, and tastes great! I used the dregs at the bottom of a jar of Hot Pepper garlic Jelly, instead of the fresh garlic, and that gave it a little extra zing! I real keeper, thanks Pat"
"This is so yummy. I bought peeled prawns to lazy to shell and devein here. i cooked this for my bf and he loved it. thanks"
"A great, tasty, easy recipe. I used peeled prawns (just born lazy!) and put the whole thing together in no time. Served with rice and salad it was a real winner. Thanks for posting!"
"Great recipe Pat and very easy to cook. I had some frozen green prawns in the freezer so defrosted and used them instead of the cooked prawns. Worked really well. I think Dave had about three helpings. Served over rice with roti on the side to sop up the sauce."
"Words can hardly describe how good this is! It has a wonderful creamy texture but the chicken stock / curry base just gives it an extra edge and it's perfect over rice. I served over boiled rice cooked with a little turmeric for added colour."