Cape Malay Prawns

Cape Malay curried prawns

The best in the world, from South Africa, for 2 people

175g prawns

½ tablespoon butter

1 small onion, chopped

1/8th cup raisins

1 clove garlic, crushed

1 mild red chilli, finely chopped – without the pips

½ tablespoon ginger, grated

½ chicken stock cube

1 teaspoon Rajah mild curry powder

150ml or more of coconut milk

2 spring onions, chopped

Garnish:

1 cup rice

1 large banana, sliced (preferred) or some chopped mango.

Chutney (Mrs Balls if possible) on the table

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Melt butter over medium heat, add onions and cook until light brown.

Add raisins, garlic, ginger, chilli, chicken stock cube, curry and stir until fragrant.

Add coconut milk and allow to simmer.

Thicken sauce if necessary with cornflour.

Add prawns, cover and simmer gently, stirring occasionally, for approx 5 minutes.

Stir in spring onions and season if necessary.

Cook rice for time specified on the packet.

Serve with banana or mango around the edge of the rice.


If you are in London, go near down De Villiers Street, from Charing Cross to Embankment stations, and under the arches, you'll find a South African food shop. I recommend “Raja Mild Curry” used with the original recipe. Also Mrs Balls chutney is excellent - nothing to do with Yvette, full of real fruit. Or there may be a South African shop in your area as they are springing up all over the Western World where groups of South Africans live.