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

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, tomato curry with prawns and coconut. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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 Three: Add the spice paste, tomato puree, coconut milk and rest of the garam masala to the onion.

Tomato Curry with Prawns and Coconut is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tomato Curry with Prawns and Coconut is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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 it.

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. Take 800 ml Water
  4. Get 4 tbsp Curry powder (Indian product)
  5. Prepare 2 Consommé cubes
  6. Take 2 Onions
  7. Prepare 1 Carrot
  8. Take 1 clove Garlic
  9. Make ready 1 piece Ginger
  10. Prepare 1 from 2 tablespoons Olive oil
  11. Prepare 1 can Canned tomato
  12. Take 1 can ○ Canned coconut milk
  13. Make ready 1 tbsp ○ Salt
  14. Make ready 1 tbsp ○ Sugar
  15. Make ready 1 Plain flour

Lewis' top choice is a good old Thai Green curry. Or 'that browny coloured sauce thing with rice' as he calls it. I'd be happy with a mountain of these prawns. Prawn, tomato and coconut milk curry.

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!

Peel, de-vein and wash the prawns. In the meantime, heat the oil in a pan until hot,add the mustard seeds and cumin seeds. Add the tomatoes and their juices, the coconut milk and sugar; bring to a boil. 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.

So that’s going to wrap this up with this exceptional food tomato curry with prawns and coconut recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!