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  3. Prawn & Tomato Coconut Curry
  1. Recipes made by chefs for chefs: Arabic, Fusion, Oriental, South-Asian, & Western Cuisine

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.

Prawn & Tomato Coconut Curry

Ingredients

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Curry:

  • Mustard Oil 60 ml
  • Onions, sliced 200 g
  • Salt 5 g
  • Mustard, seeds 5 g
  • Curry, leaves 2 g
  • Green chilli, seeded and sliced 10 g
  • Garlic, paste 30 g
  • Prawn, shelled and deveined 1.8 kg
  • Curry Paste 300 g
  • Kashmiri chilli, powder 5 g
  • Water 1.5 l
  • Knorr Tomato Powder (6x750g) 190 g
  • Coconut, cream 1 l

Plate:

  • Coriander leaves 4 g
  • Basmati rice, cooked 750 g

Preparation

  1. 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.

  2. Plate:

    • Spoon the curry into your bowls and garnish with fresh coriander.
    • Serve with rice on the side.