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Ingredients

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Curry:

Plate:

  • Coriander leaves 4.0 g
  • Basmati rice, cooked 750.0 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.
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