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
Curry:
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Mustard Oil 60 ml
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Onions, sliced 200 g
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Salt 5 g
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Mustard, seeds 5 g
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Curry, leaves 2 g
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Green chilli, seeded and sliced 10 g
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Garlic, paste 30 g
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Prawn, shelled and deveined 1.8 kg
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Curry Paste 300 g
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Kashmiri chilli, powder 5 g
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Water 1.5 l
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Coconut, cream 1 l
Plate:
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Coriander leaves 4 g
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Basmati rice, cooked 750 g
Preparation
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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.
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Plate:
- Spoon the curry into your bowls and garnish with fresh coriander.
- Serve with rice on the side.
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