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

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.



  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.