1 | Peel 300 g prawns and cut into 2 or 3 pieces. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-1.webp) |
2 | Peel and rinse 1 spring onion (scallion), then chop. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-2.webp) |
3 | Pour 2 tablespoons olive oil into a frying pan over medium heat. When hot, add the pieces of prawn, salt and pepper and cook for 1 or 2 minutes. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-3.webp) |
4 | Sprinkle the juice of ½ lime over and stir well. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-4.webp) |
5 | Add 1 tablespoon curry powder, stir well and cook for 1 or 2 minutes. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-5.webp) |
6 | The curry powder will stick to the prawns, which is good. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-6.webp) |
7 | Add the chopped onion. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-7.webp) |
8 | Then pour in 150 ml cream, stir well and deglaze the bottom of the pan. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-8.webp) |
9 | Leave to thicken to your taste over low heat. At the last minute, add the chopped parsley.
Check seasoning. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-9.webp) |
10 | Serve piping hot, on a bed of rice, for example. | ![Quick prawn curry : etape 25 Quick prawn curry : etape 25](/images/recettes/poissons/crustace/477-10.webp) |
The proportions are approximate, so do adapt them to your own taste, especially the curry powder.
It doesn't matter whether you buy the prawns raw or cooked. If they are already cooked, you will only need to brown them very briefly.