Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

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(15 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal507
  • fat34g
  • saturates12g
  • carbs18g
  • sugars9g
  • fibre4g
  • protein32g
  • salt1g
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Ingredients

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic clove, peeled
  • 2 green chilli, seeds removed
  • small bunch coriander, stalks roughly chopped, leaves picked
  • 1 tbsp butter or ghee
    Ghee

    Ghee

    gee

    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 150g bag unsalted cashew
    Cashew

    Cashew

    ka-shoo

    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 400g can chopped tomato
  • 400ml chicken stock
  • 400g raw king prawn
  • 150ml pot natural yogurt
  • 50ml double cream
  • rice and Indian breads, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

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.

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Comments (10)

mariabudgen's picture

Made this for the second time last night and other half was impressed. Halved the recipe as only 2 of us which was simple to do. Unlike others we liked the creaminess from the yoghurt, although stopped short of adding cream which I agree is unnecessary. I also didn't have enough cashews so topped up the volume with a few peanuts which worked fine. The recipe creates a nice amount of sauce - the ground nuts act as a thickener so it is not sloppy wet even with the stock and yoghurt, though if you're worried, just add less yoghurt at the end as it doesn't need much to make it creamy. Will make again.

cen49pksr's picture
3.75

Tasted amazing but the sauce is a bit runny so I would use fresh tomatoes and tomatoe paste next time. Cream worked well for me. No need for all that chicken stock- just crumble in the cube

Experienced curry cook's picture
3.75

This is a nice recipe. I used fresh tomatoes instead of tinned. My tip is never, ever use tinned tomatoes in curries.They are too sweet and soupy. Use fresh tomatoes or passata or tomato puree. I left out the cream and yogurt - they would have made the sauce too rich and bland. It already had cashews in it, so it did not need more fats, although I did add a splash of coconut milk. A vegetarian version could be made with mushrooms instead of prawns, and a vegan version with mushrooms and coconut milk, using oil instead of butter.

Kamillanlarsen's picture

This curry is delicious! Very flavoursome and fragrant.
Took the advice of an earlier comment and didn't add the cream or yoghurt. Instead I added about a tablespoon of creme fraiche. I also used vegetable stock instead of chicken and this worked well.

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!!

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