Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
507
protein
32g
carbs
18g
fat
34g
saturates
12g
fibre
4g
sugar
9g
salt
1g

Ingredients

  • 1 onion, chopped
  • thumb-sized piece ginger, peeled and roughly chopped
  • 4 garlic cloves, peeled
  • 2 green chillies, seeds removed
  • small bunch coriander, stalks roughly chopped, leaves picked
  • 1 tbsp butter or ghee
  • 1 tbsp sunflower oil
  • 2 tbsp garam masala
  • 150g bag unsalted cashews
  • 400g can chopped tomatoes
  • 400ml chicken stock
  • 400g raw king prawns
  • 150ml pot natural yogurt
  • 50ml double cream
  • rice and Indian breads, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
  2. Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
  3. Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cshobbs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent

tanyac032002's picture

Delicious!

tanyac032002's picture

Delicious!

Bethanwy's picture

The paste is amazing and the whole thing tasted brilliant right up until I added the yoghurt and cream. After that it washed out all the flavour and became disappointingly bland. I'll make it again but just miss that stage.

yoga-and-spice's picture

Tried this with chicken, I would suggest avoiding chicken stock (use water instead to bring up the volume), adding chilli powder, and adding half a teaspoon of sugar while bringing to a boil. Would also go well with some sultanas thrown in. The cashew nut paste does make this taste amazing!!

Questions

Tips