3 tbspn MCT OIL
1 onion finely chopped
1 clove garlic crushed
1 1/2 tbspn curry powder
2 tbspn Plain flour
2 cups skim milk
1 kg raw medium prawns, peeled and de-veined
1 1/2 tbspn lemon juice
2 tspns sherry (optional)
1 tspn finely chopped fresh parsley
Heat the MCT Oil in a large saucepan. Add the onion and garlic, and cook for 5 minutes, or
until softened. Add the curry powder and cook for 1 minute, then stir in the flour and cook for a
further 1 minute.
Remove from the heat and stir in the milk until smooth. Return to the heat and stir constantly
until the sauce has thickened. Simmer for 2 minutes and then stir in the prawns. Continue to
simmer for 5 minutes or until the prawns are just cooked. Stir in the lemon juice, sherry and
parsley and serve immediately with rice.
1 onion finely chopped
1 clove garlic crushed
1 1/2 tbspn curry powder
2 tbspn Plain flour
2 cups skim milk
1 kg raw medium prawns, peeled and de-veined
1 1/2 tbspn lemon juice
2 tspns sherry (optional)
1 tspn finely chopped fresh parsley
Heat the MCT Oil in a large saucepan. Add the onion and garlic, and cook for 5 minutes, or
until softened. Add the curry powder and cook for 1 minute, then stir in the flour and cook for a
further 1 minute.
Remove from the heat and stir in the milk until smooth. Return to the heat and stir constantly
until the sauce has thickened. Simmer for 2 minutes and then stir in the prawns. Continue to
simmer for 5 minutes or until the prawns are just cooked. Stir in the lemon juice, sherry and
parsley and serve immediately with rice.
Little Leakers
Western Prawn Curry
