Peel the prawns and soak in the brandy. Set the shells aside.
Dry-roast the shells in a frying pan until fragrant. Turn off the heat, pour the 800 ml of water into the pan, then turn the heat back on.
Meanwhile, finely chop the onion, carrot, ginger, and garlic.
Once the prawn stock starts to boil, remove the scum from the surface and continue to simmer over low heat.
Using another frying pan, heat the olive oil and cook the onion until golden brown. Add the garlic, ginger, and carrot. Cook some more.
Then add the canned tomato. Cook it as you mash the tomato until the moisture has evaporated. Then, add the curry powder and cook lightly.
Strain the prawn stock through a strainer with a paper towel into Step 6's pan and add the consommé cubes. Simmer for 20 minutes.
Turn off the heat and add the ○ ingredients. Turn the heat back on again.
Coat the prawns with plain flour and add into the curry. When the prawns cook through, it is ready to serve!
Story Behind this Recipe
My friend gave me so many prawns. I didn't want to waste the shells, so I made prawn stock and cooked some curry with it. It turned out delicious!
Please taste and adjust with water or salt before adding the prawns. Add the prawns at the end to avoid shrinking from overcooking. They will be springy. If prawns are too expensive for you, you can use sakura shrimp instead.