Curried Prawns

Shell and de-vein prawns. Melt butter, add curry powder, chopped celery, onion and pepper, saute gently 2 to 3 minutes.

Peel and chop tomato, add to pan, cook further 2 minutes. Stir in flour, salt, pepper, cook one minute. Gradually add water and milk. Add crumbled stock cubes, continue stirring until sauce boils and thickens.

Reduce heat, add sugar and lemon juice, simmer 20 to 25 minutes, stirring occasionally. Add prawn, allow to just heat through. Serve with hot rice.