Prawn Curry

Ingredients:

1 cups water
2 chicken stock cubes
1 cup coconut, 2 tablespn oil
2 onions
1 apple
3 sticks celery
3 medium tomatoes
1 tablespn curry powder
teaspn cayenne pepper
1 teaspn tumeric
1 teaspn ground ginger
S&P
teaspoon cinnamon
2 bayleaves
1 cup dry white wine
1 tablespn lemon juice
1 tablespn red currant jelly
1 tablespn cornflour
1 tablespn water (extra)
1 kg cooked shelled prawns

To Cook:

Put coconut, water and crumbed stock cubes into saucepan, bring to boil.
Boil uncovered for 2 minutes, cool, drain reserve liquid, discard coconut (I use coconut milk sometimes).
Heat oil in large saucepan, add peeled and sliced onions, sautØ until onions are golden brown,
Add chopped celery, plled chopped apple, peeled chopped tomatoes.
Continue cooking a further 5 mins, stirring continuously.
Add curry powder cayenne pepper, tumeric, ginger, salt, pepper, cinnamon, bayleaves, white wine & reserved liquids.
Cover simmer gently 45 minutes.
Push mixture through sieve, return to saucepan.
Add lemon juice, currant jelly, combine cornflour & water.
Bring to boil, stirring, reduce heat, simmer uncovered 5 mins.
Add prawns, heat through gently, serve with hot rice.
Curry sauce may be used with other cooked meats (the sauce takes some preparation but well worth it).

By Leslie Hammat - Kojonup