Chilled prawn curry

Name: Chilled prawn curry
Ingredients: 1 small onion; 1×12 oz (350 g) packet frozen peeled prawns, thawed; 4 tablespoons chicken stock or water; 4 tablespoons chicken stock or water; 1 level tablespoon curry powder; 1 tablespoon oil; ½ pint (300 ml) mayonnaise; 2 rounded tablespoons sweet chutney; juice of ½ lemon; 1 rounded teaspoon concentrated tomato purée; 8 oz (225 g) long-grain rice; salt and freshly milled pepper; salt and freshly milled pepper; 3 tablespoons single cream; 2 hard-boiled eggs, to garnish; 3–4 tablespoons oil and vinegar dressing; 3–4 tablespoons oil and vinegar dressing

Preparation info

Serves
6

Difficulty
Easy

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

1×12 oz (350 g) packet frozen peeled prawns, thawed
1 small onion

Breakfast
Lunch
Gluten-free

Method

Drain the prawns thoroughly, otherwise the juices will dilute the dressing. Peel and finely chop the onion. Heat the oil in a saucepan over low heat, add the onion and fry gently for 5 minutes to soften but not brown, then stir in the curry powder and cook for a further 1 minute to draw out the flavour. Stir in the stock or water, tomato purée, lemon juice and chutney. Bring to the boil, stirri