Prawn & Tomato Coconut Curry
Designed for professional chefs, check out this Prawn & Tomato Coconut Curry recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Powder.

Ingredients
Prawn & Tomato Coconut Curry
−
+
AED0.0
Curry:
Mustard Oil
/ml
60.0 ml
0%
Onions, sliced
/g
200.0 g
0%
Salt
/g
5.0 g
0%
Mustard, seeds
/g
5.0 g
0%
Curry, leaves
/g
2.0 g
0%
Green chilli, seeded and sliced
/g
10.0 g
0%
Garlic, paste
/g
30.0 g
0%
Prawn, shelled and deveined
/kg
1.8 kg
0%
Curry Paste
/g
300.0 g
0%
Kashmiri chilli, powder
/g
5.0 g
0%
Water
/l
1.5 l
0%
Knorr Professional Tomato Powder (6x750g)
/g
190.0 g
0%

Loyalty points
Coconut, cream
/l
1.0 l
0%
Plate:
Coriander leaves
/g
4.0 g
0%
Basmati rice, cooked
/g
750.0 g
0%
/
Curry:
-
Mustard Oil 60.0 ml
-
Onions, sliced 200.0 g
-
Salt 5.0 g
-
Mustard, seeds 5.0 g
-
Curry, leaves 2.0 g
-
Green chilli, seeded and sliced 10.0 g
-
Garlic, paste 30.0 g
-
Prawn, shelled and deveined 1.8 kg
-
Curry Paste 300.0 g
-
Kashmiri chilli, powder 5.0 g
-
Water 1.5 l
-
Coconut, cream 1.0 l
Plate:
-
Coriander leaves 4.0 g
-
Basmati rice, cooked 750.0 g
Preparation
-
Curry:
- Heat the Mustard oil in a pan and sauté the onions with the salt. Add the mustard seeds, curry leaves, chilli and garlic. Sauté until golden.
- Sear the prawns in the pan then remove and rest.
- Add the curry paste and Kashmiri chilli powder, cook for a minute then pour in the water and bring to a boil.
- Whisk in the Knorr Tomato Powder and bring to a simmer, then whisk in the coconut cream and put the prawns back to finish cooking.
-
Plate:
- Spoon the curry into your bowls and garnish with fresh coriander.
- Serve with rice on the side.