Tomato Curry with Prawns and Coconut
Tomato Curry with Prawns and Coconut

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, tomato curry with prawns and coconut. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tomato Curry with Prawns and Coconut is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tomato Curry with Prawns and Coconut is something which I’ve loved my whole life.

Make curry in a hurry with this speedy recipe - a fragrant spice pot ready in half an hour, from BBC Good Food. Add the tomato purée, stock and coconut cream. HOW TO MAKE Prawn, Tomato and Coconut Curry - STEP BY STEP: One: Put the garlic, ginger, salt and chilli flakes in to a pestle and mortar and grind to a paste. Prawn, tomato and coconut milk curry.

To begin with this recipe, we have to first prepare a few ingredients. You can cook tomato curry with prawns and coconut using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Tomato Curry with Prawns and Coconut:
  1. Make ready 20 Prawns (medium)
  2. Take 1 dash ● Brandy, white wine or sake
  3. Prepare 800 ml Water
  4. Get 4 tbsp Curry powder (Indian product)
  5. Take 2 Consommé cubes
  6. Take 2 Onions
  7. Get 1 Carrot
  8. Prepare 1 clove Garlic
  9. Make ready 1 piece Ginger
  10. Make ready 1 from 2 tablespoons Olive oil
  11. Make ready 1 can Canned tomato
  12. Get 1 can ○ Canned coconut milk
  13. Get 1 tbsp ○ Salt
  14. Take 1 tbsp ○ Sugar
  15. Get 1 Plain flour

Adjust the curry powder depending on how much heat you want. This Chicken, Coconut & Tomato Curry. It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. I served my curry with white basmati rice and poppadoms.

Steps to make Tomato Curry with Prawns and Coconut:
  1. Peel the prawns and soak in the brandy. Set the shells aside.
  2. Dry-roast the shells in a frying pan until fragrant. Turn off the heat, pour the 800 ml of water into the pan, then turn the heat back on.
  3. Meanwhile, finely chop the onion, carrot, ginger, and garlic.
  4. Once the prawn stock starts to boil, remove the scum from the surface and continue to simmer over low heat.
  5. Using another frying pan, heat the olive oil and cook the onion until golden brown. Add the garlic, ginger, and carrot. Cook some more.
  6. Then add the canned tomato. Cook it as you mash the tomato until the moisture has evaporated. Then, add the curry powder and cook lightly.
  7. Strain the prawn stock through a strainer with a paper towel into Step 6's pan and add the consommé cubes. Simmer for 20 minutes.
  8. Turn off the heat and add the ○ ingredients. Turn the heat back on again.
  9. Coat the prawns with plain flour and add into the curry. When the prawns cook through, it is ready to serve!

It's quite possibly the easiest cook-from-scratch curry recipe you'll find, using just a handful of simple ingredients. I served my curry with white basmati rice and poppadoms. Naan bread would be delicious too, perfect for soaking up all that amazing creamy sauce. Prawn Coconut Curry is a creamy curry where prawns or shrimps are cooked in a delicious tomato onion curry which is flavoured with coconut milk. Dry red chillies, green chillies and black pepper powder are used in the curry, which gives it a perfect hint of spice.

So that’s going to wrap it up for this special food tomato curry with prawns and coconut recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!