Curry prawns

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  • 1 kg of green prawns deveined without shell
  • 60 g of butter
  • 1 tablespoon of curry powder
  • 2 celery sticks, chopped
  • 1 diced onion
  • 1/2 green bell pepper diced
  • 1 chopped peeled tomato
  • 4 tablespoons plain flour
  • 1 pinch of salt and pepper to taste
  • 1 1/2 cups of water
  • 1 cup milk
  • 2 cubes of chicken broth
  • 1 teaspoon of sugar
  • 1 tablespoon of lemon juice


  1. In a skillet, melt the butter and add the curry powder, celery, onion, and bell pepper.

  2. Gently sauté for 2-3 minutes. Add tomato and cook for another 2 minutes.

  3. Add the flour, salt and pepper and cook for 1 minute.

  4. While stirring, gradually add water and milk, then add the crumbled bouillon cube.

  5. Continue stirring until sauce boils and thickens.

  6. Reduce heat, add sugar and lemon juice and simmer for 20 minutes, stirring occasionally.

  7. Add the prawns and heat, being careful not to overcook.


If I make chicken, cut the breasts into pieces and brown them in oil, add this at the same time as the shrimp, just enough to heat them up.

For a practical shortcut, skip the flour, water, milk, bouillon cubes, sugar, and lemon juice for a package of Maggi Creamy cheese and baked potatoes with garlic. After step 2, combine 2 cups (500 ml) of water and the recipe base for baking French fries with garlic and Maggi cream cheese, stir until sauce boils and thickens. Add the prawns and heat, being careful not to overcook.

This recipe was photographed by Amber De Florio for the best recipes.

If you like the sound of this recipe, you may also like these creamy garlic prawns.

curry langoustines

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