Hello, Carson City! Greetings to you all from our new normal! This past year has certainly been a doozy in ways big and small and filled with sorrows many couldn’t have fathomed. With profound gratitude I say thank you to everyone who has done their part to slow COVID-19. We’re still not 100 percent, but much closer than we were; close enough that we can begin to celebrate with renewed optimism our path forward and our collective willingness to get the job done as a nation and as a community. Before I go further, I just want everyone to know this is not a return to a regularly scheduled column. I am filling in and figured if I didn’t address this, I’d be asked later. You can always find your favorite recipes at www.charlieabowd.com. This Curry Prawns recipe is a nice, easy dish to prepare and requires minimum ingredients. Most, if not all are available at Carson Farmers Market, 412 N. Stewart St., Carson City, every Saturday through Sept. 5. Unfortunately, the cheese lady’s business did not survive the pandemic, but a seafood supplier has taken her place. I use English-style Indian Madras Curry Powder, a premixed piquant, peppery blend of 14 herbs and spices. A longtime Adele’s patron emailed asking for this recipe. Since it was a restaurant favorite, and I’m a sucker, here we are. Now let’s get cooking. Curry Prawns Serves 6; can be increased as needed Ingredients 6 prawns per person (26/30-sized), pealed and deveined 2 tablespoons grapeseed oil 1/4 cup vegetable stock (Organic, store bought is fine) 1/4 cup sweet onions, chopped 3/8-inch square 1/4 cup red sweet red pepper, chopped 3/8-inch square 1/4 cup apple, chopped 3/8-inch square 3 tablespoons dried cranberries 2 tablespoons Indian Madras curry 2 tablespoons rice flour Shaved coconut and cashews or peanuts, optional Directions In a 10-inch pan over medium-high heat, add oil, onions, apples and peppers. Saute until soft and onions are translucent. In a mixing bowl, combine curry and rice flour. Set aside. After the saute items are ready, add cranberries and gently mix. Then add 1 teaspoon of the curry/rice flour blend, again gently mixing in. Place prawns in a bowl and fully coat in the remaining curry/rice flour blend. Add sea salt to taste. Cover and cook approximately 5 to 7 minutes. If the sauce seems too thick, add a little more stock; if it seems a little watery, add another teaspoon of the curry/rice flour mixture, sprinkling over the top of the sauce and mixing together. I like to add a sprinkle of shaved coconut and chopped cashews or peanuts, your preference. Enjoy! I recommend serving a nice gewurztraminer or riesling with this dish. Chef Charlie Abowd once owned Cafe at Adele’s with his wife Karen and now cooks when he wants via Charlie’s Table at Your Home, is working on an upcoming cookbook and enjoying retirement.