Step 1

In a skillet, melt butter and add curry powder, celery, onion and capsicum.

Step 2

Saute gently for 2-3 minutes. Add tomato and cook for a further 2 minutes.

Step 3

Stir in flour, salt and pepper and cook for 1 minute.

Step 4

While stirring, gradually add water and milk, then add crumbled stock cube.

Step 5

Continue stirring until sauce boils and thickens.

Step 6

Reduce heat, add sugar and lemon juice and simmer for 20 minutes, stirring occasionally.

Step 7

Add prawns and heat through, being careful not to overcook.