Spicy prawn curry
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 20g cashews
- 1 tsp fennel seeds
- 40ml whole milk, warmed in the microwave for 20 seconds
- 2 tbsp sunflower oil
- 1 onion, roughly chopped
- ½ tsp chilli powder
- ½ tsp ground turmeric
- ½ tsp garam masala
- 200ml coconut milk
- 12 shelled raw prawns (roughly 130g)
- 1 red chilli, finely sliced
- cooked white rice, to serve
Method
- STEP 1
Put the cashews and fennel seeds into a bowl and pour over the milk. Set aside to soak for 30 mins.
- STEP 2
Heat the oil in a pan over medium-high heat, add the onion and cook for 8-10 mins until deep golden brown. Stir in the soaked cashew mixture with the spices and ½ tsp salt. Cook for 2 mins, until the milk has mostly evaporated, then remove from the heat and leave to cool for 5 mins. Tip into a mortar and grind to a paste with a pestle. Alternatively, you can do this in a food processor.
- STEP 3
Tip the blitzed mixture back into the pan along with the coconut milk and 50ml water. Mix in the prawns and cook for 4-5 mins, until pink and cooked through. Sprinkle the chillies on top and serve with plain white rice.
