• 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
  • Coconut, cream 1 l


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