1. Peel and finely chop one of the onions

2. Heat the oil in a pan and add the onions

3. Cover the pan with a lid and fry the onions over low heat for about 3minutes until they are soft

4. Stir in the curry powder and stir for a few more minutes

5. Blend in the flour and cook for about 3minutes

6. Gradually add the stock and stir the sauce until it thickens and comes to a boil

7. Add the tomato puree, chutney and lemon juice

8. Simmer for 5minutes then strain the sauce through a sieve

9. Rinse the prawns in cold water and pat them dry on a cloth

10. Peel and finely chop the remaining onion

11. Heat the butter and fry the onion until soft

12. Add the prawns and blend in the curry sauce

13. Bring the mixture to a boil and stir in the cream

14. Remove the pan from the heat

15. Arrange the prawns in the sauce within a ring of plain boiled rice

List of ingredients required:

(serves 4 people)

3 tablespoons double cream
8 oz (225g) peeled prawns
3 tablespoons double cream
2 small onions
1 level tablespoon plain flour
1 rounded teaspoon curry powder
1 tablespoon olive oil
1/4 pint fish or chicken stock
1 rounded tablespoon mango chutney or apricot jam
Juice of half lemon
1 oz (25g) unsalted butter