Prawns, Curried
INGREDIENTS for entrée for 3 persons.-2 dozen prawns, 2 oz. of butter, 2 tablespoonfuls of currypowder, a sour apple, an onion, a small cocoanut, the juice of 1/2 lemon, 1/2 pint of stock. AVERAGE COST, 2s. 6d.
Melt the butter in a stewpan, and fry in it the onion, cut in very thin slices; stir in the curry-powder, and see that the mixture is smooth before adding the stock, which should first be made hot. Next add the apple, chopped, and a large tablespoonful of grated cocoanut, and salt to taste, and simmer for about 1/4 hour. Then put in the prawns, picked, a wineglassful of the cocoanut-milk and the lemon-juice, and let the fish get quite hot. Serve with boiled rice, as other curries.
Tinned prawns can also be used for curry, and cost far less than the fresh ones.
TIME.-15 minutes to simmer.
SEASONABLE at any time.