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Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

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A star rating of 4.8 out of 5.56 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal507
fat34g
saturates12g
carbs18g
sugars9g
fibre4g
protein32g
low insalt1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 4.8 out of 5.56 ratings
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