Aromatic prawn & cashew curry

Aromatic prawn & cashew curry

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(43 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
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  • 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.

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Comments, questions and tips

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29th Jun, 2013
25th Jun, 2013
23rd Jun, 2013
23rd Jun, 2013
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.
22nd Jun, 2013
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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