Kerelan Prawn Curry

Number of Portions
Kerelan Prawn Curry


- 1/2 tsp Chopped Chilli in Oil
- 1 tbsp Garam Masala
- 1 tbsp Garlic Puree
- 4 red peppers, sliced
- 800 grams tinned chopped tomatoes
- 400 ml coconut milk
- 1 kg cooked prawns, defrosted


Heat wok and add 3 tbsp oil, add the Chopped Chilli in Oil, Schwartz for Chef Garam Masala and Garlic Puree.

Add sliced peppers and tomatoes, cook out for 2 mins. Add coconut milk and bring back to the boil.

Stir in prawns and heat through, serve with rice.

Products used in this recipe: