Prawn Curry

6 tablespoons butter
6 tablespoons flour
1 teaspoon salt

2 tablespoons curry powder
1 teaspoon ginger powder
1 cup milk
2 cups coconut milk
1½ tablespoons lemon juice
¼ sliced green onion
450 grams prawns
Hot Rice

Procedure:

1. In a large covered pot melt the butter. Stir in the flour and then the salt, curry powder, and
ginger.
2. Blend in the milk and then the coconut milk, gradually. Cook, covered, until the mixture
comes to a boil , stirring from time-to-time to keep the flour in suspension.
3. When the curry sauce is simmering and thickened, stir in the lemon juice and then the prawns.
4. Cook, covered, stirring occasionally, until the sauce is simmering again and the shrimp are
bright pink and tender.
5. Serve with hot rice sprinkled with green onions as granish.