Aromatic prawn & cashew curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- thumb-sized piece gingerpeeled and roughly chopped
- 4 garlic clovespeeled
- 2 green chilliesseeds removed
- small bunch corianderstalks 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
- riceand Indian breads, to serve
Nutrition: per serving
- kcal507
- fat34g
- saturates12g
- carbs18g
- sugars9g
- fibre4g
- protein32g
- salt1glow
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.
