Monday, 5 November 2012
I made these last night, they were quite acceptable. I used less milk in the sauce as it would have been too thin if I used the full quantity. Cooked Crystal Bay prawns worked well, just heated them through in the sauce before serving. The pineapple served the same purpose as the apple or sultanas that our mothers used in their “curries”, it added an acidic touch that was welcome, Ann.
440g can of Golden Circle Pineapple Pieces, 1 sliced onion, 2 crushed cloves garlic, 2 tblspns butter, 2 tblspns plain flour, 1 tblspn curry powder, 2 cups milk, 450 kilos shelled prawns, cooked rice.
Drain syrup from pineapple pieces. Fry sliced onion, garlic and 2 tblspns pineapple pieces in butter till golden. Remove from stove and blend in flour and curry powder. Gradually add milk, blending until smooth. Return to stove and cook, stirring until sauce is smooth. Add prawns. Place the curried prawns in the centre of a heated dish and surround with cooked rice garnished with the remaining pineapple pieces.