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Aromatic prawn & cashew curry

Ingredients

  1. Step 1 1 onion , chopped
  2. Step 2 thumb-sized piece ginger , peeled and roughly chopped
  3. Step 3 4 garlic cloves , peeled
  4. Step 4 2 green chillies , seeds removed
  5. Step 5 small bunch coriander , stalks roughly chopped, leaves picked
  6. Step 6 1 tbsp butter or ghee
  7. Step 7 1 tbsp sunflower oil
  8. Step 8 2 tbsp garam masala
  9. Step 9 150g bag unsalted cashew
  10. Step 10 400g can chopped tomato
  11. Step 11 400ml chicken stock
  12. Step 12 400g raw king prawn
  13. Step 13 150ml pot natural yogurt
  14. Step 14 50ml double cream
  15. Step 15 rice and Indian breads, to serve
Aromatic prawn & cashew curry
Calories: 507 Carbohydrate: 18 g Protein: 32 g Fat: 34 g
Cook time: 100 minutes Prep time: 30 minutes Total time: 130 minutes Servings: 4

TAGS

Dinner Main course Indian Josh Eagleton 1 of 5-a-day 4 serving 600 kcal or less Cassie Best Curry from scratch Fish curry Goan Iron Keralan Main Make Ahead Over an hour Seafood shellfish

Directions

  1. 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.
  2. 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.
  3. 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.