Tomato Curry with Prawns and Coconut

1. 1

   Peel the prawns and soak in the brandy.

2. 2

   Set the shells aside.

3. 3

   Dry-roast the shells in a frying pan until fragrant.

4. 4

   Turn off the heat, pour the 800 ml of water into the pan, then turn the heat back on.

5. 5

   Meanwhile, finely chop the onion, carrot, ginger, and garlic.

6. 6

   Once the prawn stock starts to boil, remove the scum from the surface and continue to simmer over low heat.

7. 7

   Using another frying pan, heat the olive oil and cook the onion until golden brown.

8. 8

   Add the garlic, ginger, and carrot.

9. 9

   Cook some more.

10. 10

    Then add the canned tomato.

11. 11

    Cook it as you mash the tomato until the moisture has evaporated.

12. 12

    Then, add the curry powder and cook lightly.

13. 13

    Strain the prawn stock through a strainer with a paper towel into Step 6's pan and add the consomme cubes.

14. 14

    Simmer for 20 minutes.

15. 15

    Turn off the heat and add the ingredients.

16. 16

    Turn the heat back on again.

17. 17

    Coat the prawns with plain flour and add into the curry.

18. 18

    When the prawns cook through, it is ready to serve!

* Per serving · 4 servings · Values may vary.