Prawns in Curry Sauce recipe
A rather gentle curry that offers maximum flavor and is quick to make. This one is a "20 minutes and under" recipe.
Preparation time: 6 minutes || Cooking time: 14 minutes
- Olive oil: 2 tablespoons
- Onion: 1
- Korma Curry Paste: 2 and a half teaspoons
- Tomato Puree: 1 teaspoon
- Brandy: 3 tablespoons
- Full Fat Crème Fraiche: 250gm
- Mango chutney: 1 teaspoon
- Lemon juice: from 1 lemon
- Butter: 25gm
- Raw prawns: 350gm
- Salt and pepper to taste
First, chop the onion and peel the prawns.
We'll first make the sauce. Place a saucepan over medium heat and put half the oil in, add the onion and cook for 5 minutes or until soft, then add the curry paste, tomato puree and the brandy and cook for a further 1 minute.
Add the crème, mango chutney and lemon juice and bring it all to boil. Remove from heat and blend the mixture until it becomes smooth. You can use a hand blender.
Separately, heat the remaining oil and butter in a frying pan, add and cook the prawns until they are completely pink and slightly brown. Add the smooth sauce, bring to boil, season to taste and you're done.
If your sauce is a little too thick, you can add water at the end.