Prawn Curry Mayonnaise

Name: Prawn Curry Mayonnaise
Yield: Serves 6
Ingredients: Chives and parsley, to garnish; Chives and parsley, to garnish; Salt and freshly ground black pepper; A dash of Tabasco sauce; 6 tbsp mayonnaise; 1 x 15-oz/420-g tin of tomatoes, or 6 fresh tomatoes, liquidized and sieved; Salt and freshly ground black pepper; Juice of half a lemon; 1 rounded tbsp curry powder; 1 apple, cored and chopped; 1 x 15-oz/420-g tin of tomatoes, or 6 fresh tomatoes, liquidized and sieved; 2 tbsp mango chutney; 2 tbsp sunflower or olive oil; 1½ lb/675 g prawns or chopped langoustine, weighed when shelled and cooked; 1 onion, skinned and finely chopped; 2 tbsp sunflower or olive oil; 1½ lb/675 g prawns or chopped langoustine, weighed when shelled and cooked

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This delicious cold prawn curry makes a wonderful main course dish for a summer party. The sauce can be made two or three days in advance, and then combined with the mayonnaise and prawns on the day of the party. Serve the prawns on a bed of cooked boiled Basmati rice mixed with a handful of raisins and tossed in a little vinaigrette dressing.

Ingredients

Fish course
Pescatarian
Gluten-free
Summer

Ingredients

Method