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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tomato curry with prawns and coconut. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tomato Curry with Prawns and Coconut is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Tomato Curry with Prawns and Coconut is something that I have loved my entire 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 Three: Add the spice paste, tomato puree, coconut milk and rest of the garam masala to the onion.

To begin with this recipe, we have to first prepare a few components. You can have 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. Prepare 20 Prawns (medium)
  2. Get 1 dash ● Brandy, white wine or sake
  3. Get 800 ml Water
  4. Make ready 4 tbsp Curry powder (Indian product)
  5. Make ready 2 Consommé cubes
  6. Take 2 Onions
  7. Get 1 Carrot
  8. Take 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. Make ready 1 can ○ Canned coconut milk
  13. Get 1 tbsp ○ Salt
  14. Take 1 tbsp ○ Sugar
  15. Get 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.

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