LEMON BUTTER PRAWN CURRY
- 150 g margarine
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 green pepper, finely chopped
- 2 tablespoons garlic
- ½ tablespoon curry powder
- 1 tablespoon chicken spice
- 250 ml cream
- 1 packet white onion soup powder
- 50 ml lemon juice
- 1 tablespoon Aromat
- black pepper to taste
- 800 g prawn meat, deveined
Heat the margarine and oil in a frying pan and brown the onion, green pepper, garlic, curry powder and chicken spice on medium heat.
Add the soup powder to the cream and whisk until well mixed.
Add the prawn, Aromat, black pepper and lemon juice, with the soup and cream mixture to the pan, stir and simmer until the sauce become thick and the prawn is cooked.
Serve with rice or chips.
Recipe and photo: Thys Venter
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