Ingredients

The following ingredients have 4 Servings
  • 1 kg (about 2.25 lbs) cooked school prawns
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoon curry powder
  • 1 tablespoon brown sugar
  • 2 tablespoons plain flour
  • 2 cups milk
  • 1 cup frozen peas thawed

Instruction

  • Shell and de-vein prawns. Heat oil in a large frypan on medium heat. Add onion and stir fry until soft but not coloured. Add the paste and stir fry for 1 minute. Add the curry powder, sugar and flour and cook a further 1 minute. Gradually blend in the milk and stir constantly until mixture boils and thickens. A little extra milk can be added if you prefer a runnier consistency. Add in the prawns and peas and stir until heated through. Season to taste with salt and freshly ground black pepper. Serve with steamed rice, sprinkled with green onion.