• 2 doz. prawns
• 1½ oz. butter
• 1 small onion
• 1–1½ level dessertsp. curry powder (depending on strength)
• 1 level dessertsp. flour
• ½ pt. stock
• 1 sour apple
• 1 tablesp, grated coconut
• salt
• 1 teasp. lemon juice

Shell the prawns and put them aside. Melt the butter in a saucepan, fry the chopped onion without browning, then add the curry powder and flour and fry slowly for at least 20 min. Add the stock, coarsely-chopped apple, coconut and a little salt. Simmer gently for ½ hr., then strain and return to the saucepan. Season to taste, add the lemon juice, put in the prawns and when thoroughly hot serve with well-boiled rice.