Hot and Spicy Prawn Curry

2 tablespoons oil
4 large onions, chopped
20 medium prawns
8 green chillies
2 tablespoons Bramston Beach Curry Powder
salt to taste
1 teaspoon ginger paste
1 teaspoon garlic paste
450ml water
5 to 6 chopped coriander leaves​


1.Heat the oil in a frying pan or wok. Then add the chopped onions and stir fry them until they turn slightly brownish. Then add the prawns. Stir fry them for about 5 minutes.

2. Chop 1/2 of the green chillies (4 chillies) and add them as well, add the Curry Powder  and salt. Add the ginger and garlic paste. Then put 2 tablespoons water and mix them thoroughly. Stir fry for 5 minutes.
Add water and let it be for a while, but stir and turn the prawns in between to avoid burning or overcooking.
When 1/2 of the water has evaporated, and the water starts to boil, lower the heat and put the lid on top of the utensil. Make sure to stir them occasionally. Continue this process for about 10 minutes.
Serve hot. Top the dish with freshly chopped coriander leaves.
Make sure to keep turning the prawns to avoid burning or over cooking. Serve and eat with rice.


​Quick Fish Coral Breeze


1 1/2 tbsp. vegetable oil          1 tsp salt

​1-2 tsp Coral Breeze Curry Powder

500g white fish cubed

​2 garlic cloves 1 thinly sliced, 1 crushed

​1 small brown onion, finely chopped

500ml coconut milk

​1 tomato, chopped

1 tbsp. finely chopped coriander leaves


1. Heat oil in a non stick frying pan Add onions, cook until tender

2. Pour in coconut milk, add curry powder. stir thoroughly. Reduce heat and simmer for 10 minutes.

Taste test and if necessary add ore curry powder now

​3. Add salt and fish. Cook until fish is tender, 5-0 mins/ Add tomato and coriander leaves just before serving.

Spoon curry over rice or serve with chapatti.

​Sri Lankan Pork Curry


3 tablespoons rapeseed or coconut oil
1 teaspoon black mustard seeds
1 cinnamon stick
1 tablespoon cumin seeds
20 curry leaves
2 large red onions - finely chopped
2 teaspoons red chilli powder (or to taste)
3 tablespoons Troppo Curry Powder
1 teaspoon turmeric
2 tablespoons garlic and ginger paste
1 tablespoon tomato paste
1 or more green chillies - cut into thin rings
1 generous tablespoon tamarind pulp
400ml coconut milk
900g (2 lbs.) pork leg - fun into large chunks
Water or chicken stock to cover
Salt and black pepper to taste
1 teaspoon garam masala


1. Heat the oil over medium high heat in a wok or large saucepan.When hot, add the black mustard seeds and cinnamon stick. When the mustard seeds begin to pop, add the cumin seeds and curry leaves.
2. Stir this all around in the oil for about 30 seconds and then add the chopped onions. Fry the onions until soft and translucent and then pour in the ground spices and garlic and ginger paste.
Add the chopped chillies and tomato paste, followed by  the tamarind pulp and coconut milk.
Mix all these ingredients well and then add the pork with just enough water or stock to cover.
Simmer for about 40 minutes or until the pork is fork tender.
Season with salt and pepper to taste and sprinkle with the garam masala to serve

Easy Bombay Potatoes

10 medium potatoes (peeled & cut into small chunks, I used Maris Piper potatoes)
1 teaspoon salt
1 teaspoon turmeric
4 tablespoons rape seed oil
1 onion (diced)
2 teaspoons black mustard seeds
2 teaspoons Coconut Delight Curry Powder
Preheat oven to 200℃ / 400℉ /Gas Mark 6.
Place the potatoes in a large saucepan and cover with water.
Add salt and turmeric before bringing your potatoes to the boil and then simmer gently for 5 minutes.
Drain your potatoes and toss them with the remaining ingredients; ensure all the potatoes are well coated.
Turn out into a large roasting pan and pop in the oven for 30 to 40 minutes until nice and crispy.

When using leftover boiled or roasted potatoes, simply toss the potatoes in a mixture of turmeric, curry powder, onions, oil and black mustard seeds before popping in the oven for 20 minutes.

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