45ml vegetable oil
45ml butter
1 onion, finely chopped
3 cloves of garlic, minced
10ml mild curry powder
5ml ground ginger
5ml ground turmeric
5ml ground cumin
10ml salt
1 x 400g tin chopped tomatoes
45ml sugar
1,5 – 2kg prawns, shelled and deveined
250ml cream
Add the oil and butter to a large saucepan set over medium-high heat.
Add the onion and cook until soft.
Now add the garlic, curry powder, ginger, turmeric, cumin and salt. Cook for 1 minute while stirring.
Add the tomato, sugar and prawns and mix through so that the prawn is covered in the spices. Place a lid on the saucepan, reduce the heat and simmer for 15 minutes.
Remove the lid, pour in the cream and cook for another 10 minutes until the sauce has thickened slightly.
Serve the prawns on a fragrant white rice.
My Whisk and I 
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