QUICK CURRIED PRAWNS

If you’re using frozen prawns, defrost them first according to the
instructions on the packet, or more quickly by rinsing them in a
colander under the cold tap, leaving them to stand for about 15
minutes then rinsing thoroughly again.
1 large packet of prawns
4 sticks of celery
1 red pepper
1 green pepper
1 onion
1 cooking apple
Sultanas
1⁄2 glass of white wine
1⁄4 pint (150 ml) stock
2 tbsp tomato purée
2 tbsp natural yoghurt
Worcestershire sauce
1 tbsp curry powder
1⁄2 tbsp cumin
1 tsp ginger
1 tbsp plain or gram flour
Lemon juice
Oil
Salt & pepper
Method
1. Warm some oil in a large pan while you peel and chop the
celery, peppers and onion.
2. Fry the vegetables and spices over a medium heat while you
peel and dice the apple then add the apple to the pan with the
(defrosted) prawns and a handful of sultanas.
3. Sift the flour into the pan, stir well and cook for another
minute.
4. Add the stock, white wine, tomato purée, Worcestershire sauce
and lemon juice (both according to taste) to the pan, still
stirring, and season with salt and pepper.
5. Cover with a lid and simmer for about 10 minutes until the
sauce has thickened and the food is hot.
6. Adjust the seasoning, stir in the yoghurt and serve with
couscous or plain boiled rice.