Prawns with curry sauce (Crevettes en Brochette a I'Indienne)

Ingredients:

16 large raw prawns, peeled
grated rind and juice of 1 orange
juice of 1 lemon
30ml olive oil
1 garlic clove, crushed
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cumin

For the curry sauce

1 tbsp olive oil
2 shallots, finely chopped
1 garlic clove, crushed
1 tsp curry powder
1/4 tsp ground coriander
1/4 tsp ground cumin
4 tbsp fish stock
1 cup whipping cream
1 tbsp chopped fresh coriander

Put the prawns in a bowl with the orange rind and juice, lemon juice, oil, garlic, curry powder, ground coriander and cumin. Stir well, then cover and leave to marinate for 30 minutes.
To make the curry sauce, heat the oil in a medium saucepan over a medium heat. Add the shallots and cook for 1-2 minutes, stirring, until just softened. Stir in the garlic and curry powder, ground coriander and cumin and cook for 1-2 minutes, stirring constantly.

Add the fish stock and bring to the boil. Reduce by half, then add the cream and simmer for 8-10 minutes until slightly thickened. Stir in the fresh coriander. Reduce the heat to low and keep warm, stirring constantly.

Preheat the grill and line a grill pan with foil. Thread the prawns on to damp wooden skewers. Place the skewers on the grill pan and grill for 3-4 minutes, turning once. Serve with the sauce.

I really really like this curry cream sauce. I am thinking of making large batches of it, freezing it, and having it with some pan fried chicken breast fillet when i get home from work for an easy dinner.