Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

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

Prep: 30 mins Cook: 1 hr, 10 mins


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


  • 1 onion, chopped



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

  • thumb-sized piece ginger, peeled and roughly chopped



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

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



    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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jan, 2020
I liked this as its very mild, but my husband on the other hand said it needed a kick to it.
15th Apr, 2017
We like this and it works just as well with lamb or chicken or even aubergine. I often make a hotter curry to go with it as part of a thali style meal so the mildness works well with that. For those who want to serve this as a hotter curry, it can be easily done.
23rd Mar, 2017
I wasn't the biggest fan of this curry, lacked a lot of 'curry spice' flavour and the sauce was very rich. I would like the idea of cashews in the sauce for another recipe- maybe a pasta sauce or poured over chicken- but I do not think it worked as a curry sauce for me unfortunately! Served with rice and raita which was needed due to the richness of the sauce.
11th Mar, 2017
This recipe is delicious! Used chicken instead of prawns, and replaced a third of the nuts with ground almonds as didn't have nough cashews and it was lovely. Used 300ml chicken stock and drained the tin tomatoes but it probably would have been fine with the juice as it does reduce down. Replaced cream with coconut milk and used hlf the amount of yoghurt. Also added some spinach and a handful of sultanas-would rely recommend this recipe and it is quite adaptable!!
Beans on Toast's picture
Beans on Toast
12th Feb, 2017
Nice curry but I agree with some of the earlier posts - all of the yoghurt and the cream make it a little bland. Also added a couple of peppers which gave it a bit of colour if nothing else. It would have also probably benefited from some truly regal sized king prawns as opposed to our pathetic little Lidl-sourced shrimpers. Not to throw Lidl under the bus mind.
9th Oct, 2016
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.
21st Feb, 2016
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 cur...
21st Dec, 2015
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.
15th Aug, 2014
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.
Indian Food Cuisine
4th Oct, 2013
It looks delicious & yummy. I am smelling it over here. Great! -


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?