Prawn curry with rice
A Swedish weeknight curry: prawns in a creamy sauce of tomato, curry powder, celery and a pinch of chilli flakes, rounded off with crème fraîche. Serve with rice. If you like, peel a kilo of shell-on prawns yourself. Many make a milder version with coconut milk, sweetcorn and sugar snap peas instead.
- 25 minTime
- 15 minHands-on
- 4Portions
- ≈ 37 krper portion
- 590kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 3Celery, sticks
- 1 tbspButter
- 1 ½ tbspCurry powder
- 400 gCrushed tomatoes
- 1 mlChili flakes, or 1 tsp sambal oelek
- to tasteSalt
- 2 dlCrème fraîche
- 400 gPrawns, peeled, thawed if frozen
- 2 tbspChives, finely chopped
On the side
- 3 ½ dlRice
Method
- Cook the rice according to the packet instructions.
- Peel and chop the onion and garlic. Rinse and dice the celery.
- Fry the onion, garlic and celery in the butter in a deep frying pan until softened. Stir in the curry powder and fry for another minute.
- Add the crushed tomatoes and chilli flakes and season with salt. Simmer the sauce for about 10 minutes.
- Stir in the crème fraîche and bring to the boil. Fold in the prawns and just warm them through without boiling, so they don't turn rubbery.
- Scatter the chives over the curry and serve with the rice.
The cost is estimated from Swedish grocery prices.
