Name: Aromatic prawn & cashew curry
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Indian
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 cashew; 400g can chopped tomato; 400ml chicken stock; 400g raw king prawn; 150ml pot natural yogurt; 50ml double cream; rice and Indian breads, to serve

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Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

Cassie Best

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.66 ratingsRate

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

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Rosemary & chilli naan

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Easy garam masala

A star rating of 5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

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 cashew
400g can chopped tomato
400ml chicken stock
400g raw king prawn
150ml pot natural yogurt
50ml double cream
rice

and Indian breads, to serve

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Nutrition: per serving

kcal507
fat34g
saturates12g
carbs18g
sugars9g
fibre4g
protein32g
salt1g

low

Method

step 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.
step 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.
step 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

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A star rating of 4.8 out of 5.66 ratings

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