A rich and flavorful prawn curry with a creamy twist, perfect for a satisfying meal.
Prepare the prawns by shelling and deveining them, then set aside.
Use a sharp knife to make the deveining process easier and quicker.
Finely chop the onion and crush the garlic cloves.
Chop the onion finely to ensure it cooks evenly and blends well into the sauce.
Melt the butter in a saucepan over medium heat, then sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the curry powder to the saucepan and cook for 2 minutes to release its aroma.
Cooking the spices enhances their flavor and aroma, making the dish more fragrant.
Sprinkle the flour into the saucepan and stir well, cooking for 1 minute.
Ensure the flour is evenly mixed to avoid lumps in the sauce.
Gradually whisk in the chicken stock, then bring the mixture to a boil until it thickens.
Whisk continuously to achieve a smooth and creamy sauce.
Reduce the heat and stir in the cream, then add the prawns and cook until heated through.
Avoid overcooking the prawns to keep them tender and juicy.
Serve the prawn curry hot, garnished with fresh herbs if desired.
Pair with steamed rice or naan bread for a complete meal.
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