1 christophene, peeled, stoned and cut
salt and freshly ground black pepper
Shell the prawns and place shells in a
saucepan with the water and ginger. Simmer, uncovered, for 15 minutes
until reduced by half. Strain into a jug and discard the shells.
prawns, place in a bowl and season with the curry powder, garlic and
salt and pepper and set aside. Heat the mustard and vegetable oils in a
large frying pan, add all the vegetables and stir fry for 5 minutes.
Season with salt and pepper, spoon into a serving dish and keep warm.
Wipe out the
frying pan, then melt the butter or margarine and sauté the prawns for
about 5 minutes until pink. Spoon over the bed of vegetables, cover and
keep warm. Add the ground almonds and chili to the pan, stir fry for a
few seconds and then add the reserved stock and bring to the boil.
Reduce the heat, stir in the cream and simmer for a few minutes, without
sauce over the vegetables and prawns before serving.