1 pkg (340g) 31-40 Frozen Peeled Prawns (raw, tail-on)
olive oil for sauteing
1 medium onion
1 tsp salt
1/2 tsp pepper
2 Tbsp curry powder
1 can (160ml) coconut milk (not lite)
1 large tomato, diced
2 Tbsp butter
2-3 blades chives (chopped)
- Thaw and remove shells from Prawns
- Lightly brown onions in oil on medium high heat. Add salt, pepper and curry powder, and cook 4-5 minutes.
- Add coconut milk and tomato. Reduce heat to medium and simmer gently for 12-15 minutes.
- Add butter, chives and prawns. Increase heat to medium high and simmer until prawns are pink. Do not overcook.
- Serve over boiled rice.
(Recipe adapted from Caribbean Cookbook – A Lifetime of Recipes by Rita G. Springer)