CookEat Recipe
Curried Stewed Prawns on Boiled Rice
Prawns, onion and curry powder in a light stock sauce served over a border of boiled rice with fried parsley.
Method
Steps
Step 1
Clean and peel the prawns, removing the dark intestinal vein if present, and keep chilled. Cook the rice in lightly salted water according to its type until tender; drain and keep hot.
Step 2
Heat 20 g dripping in a wide saucepan. Soften the chopped onion for about 6 minutes, add curry powder and pepper and stir briefly. Pour in stock and simmer uncovered about 20–25 minutes so the onion cooks and the sauce reduces a little.
Step 3
Add the cleaned prawns to the simmering sauce. Cover and cook only about 3–5 minutes, turning once, until opaque and at least 74 °C in the thickest pieces; stop before they toughen.
Step 4
Briefly fry the dry parsley leaves in the remaining 5 g dripping and drain. Arrange cooked rice in a loose ring on a platter, spoon the curried prawns and a little sauce within and over it, and finish with the source's fried parsley.
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