Aromatic Prawn & Cashew Curry Recipe

Introduction

This aromatic prawn and cashew curry is a rich and flavorful dish that combines tender prawns with a creamy, spiced sauce. Infused with garam masala and fresh herbs, it’s perfect for a comforting meal served with rice or Indian breads.

Ingredients

• 1 onion, chopped
• Thumb-sized piece ginger, peeled and roughly chopped
• 4 garlic cloves, peeled
• 2 green chillies, seeds removed
• Small bunch coriander, stalks roughly chopped, leaves picked
• 1 tbsp butter or ghee
• 1 tbsp sunflower oil
• 2 tbsp garam masala
• 150g bag unsalted cashews
• 400g can chopped tomatoes
• 400ml chicken stock
• 400g raw king prawns
• 150ml pot natural yogurt
• 50ml double cream
• Rice and Indian breads, to serve

Instructions

1. Step 1: Put the onion, ginger, garlic, chillies, and coriander stalks into a small food processor or pestle and mortar. Blend or pound into a smooth paste.
2. Step 2: Heat the butter or ghee and sunflower oil in a large pan over medium heat. Add the paste and stir-fry for 5 minutes to soften.
3. Step 3: Add the garam masala and cook for another 2 minutes until the spices become aromatic.
4. Step 4: Toast the cashew nuts in a small dry pan until golden. Half of them should be transferred to the food processor and blended finely; keep the rest whole for garnish.
5. Step 5: Add the blended cashews, chopped tomatoes, and chicken stock to the pan. Season with salt and bring to a boil.
6. Step 6: Reduce the heat to low, cover with a lid, and simmer gently for 45 minutes to allow flavors to deepen.
7. Step 7: Add the prawns to the curry and cook for 2 to 3 minutes until they turn pink and are cooked through.
8. Step 8: Stir in the natural yogurt and double cream until well combined.
9. Step 9: Scatter over the coriander leaves and remaining whole cashews.
10. Step 10: Serve the curry hot with steamed rice and your choice of Indian breads such as naan or roti.

Tips & Variations

• For a vegetarian option, swap prawns for paneer or mixed vegetables and use vegetable stock.
• Toast cashews carefully to avoid burning and maintain a delicate nutty flavor.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Adjust the number of chillies to suit your preferred spice level.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent the yogurt from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better after a day as the flavors develop further. Just reheat gently before serving.

Can I use frozen prawns?

Frozen prawns work well—just thaw properly and pat dry before adding to the curry to prevent excess water diluting the sauce.

Aromatic Prawn & Cashew Curry Recipe

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★★★★★

4.9 from 143 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

Aromatic prawn and cashew curry is a flavorful Indian-inspired dish that combines tender king prawns with a rich, creamy sauce made from toasted cashews, garam masala, tomatoes, and yogurt. This comforting curry is balanced with fresh ginger, garlic, chillies, and coriander, perfect served alongside rice and Indian breads for a satisfying meal.

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Ingredients

Scale 1x2x3x

Paste Ingredients

• 1 onion, chopped
• Thumb-sized piece ginger, peeled and roughly chopped
• 4 garlic cloves, peeled
• 2 green chillies, seeds removed
• Small bunch coriander, stalks roughly chopped, leaves picked

Cooking Fats

• 1 tbsp butter or ghee
• 1 tbsp sunflower oil

Spices and Nuts

• 2 tbsp garam masala
• 150g bag unsalted cashews

Liquids and Protein

• 400g can chopped tomatoes
• 400ml chicken stock
• 400g raw king prawns
• 150ml pot natural yogurt
• 50ml double cream

To Serve

• Rice
• Indian breads (naan)

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Instructions

1. Prepare the paste: Place the chopped onion, ginger, garlic cloves, green chillies (seeds removed), and coriander stalks into a small food processor or use a pestle and mortar. Blend or crush these ingredients into a smooth paste.
2. Heat fats and cook paste: In a large pan, heat the butter or ghee together with sunflower oil over medium heat. Add the freshly made paste to the pan and stir-fry for 5 minutes until the mixture softens and the flavors develop.
3. Add garam masala: Stir in 2 tablespoons of garam masala and cook for an additional 2 minutes, allowing the spices to release their aromatic qualities.
4. Toast cashews: While the paste cooks, toast the unsalted cashews in a small dry pan over medium heat until they turn golden brown. Remove from heat. Then, place half of the toasted cashews into the food processor and blend until finely ground. Set aside the remaining halved cashews for garnish.
5. Add liquids and simmer: Add the blended cashew powder, chopped tomatoes, and chicken stock to the pan with the cooked paste. Season with salt to taste. Bring the mixture to a boil over high heat, then reduce the heat to low and cover with a lid. Let it simmer gently for 45 minutes, allowing the flavors to meld and the sauce to thicken.
6. Cook the prawns: Add the raw king prawns to the simmering sauce and cook for 2 to 3 minutes until the prawns turn pink and are cooked through.
7. Finish with yogurt and cream: Stir in the natural yogurt and double cream into the pan. Mix thoroughly to create a smooth, creamy curry sauce.
8. Garnish and serve: Sprinkle the curry with coriander leaves and the remaining toasted cashew nuts. Serve the aromatic prawn and cashew curry hot with steamed rice and Indian breads such as naan.

Notes

• Toast the cashews carefully to avoid burning; golden brown is ideal for best flavor.
• Removing seeds from green chillies will reduce the heat; adjust based on your spice preference.
• For a richer curry, you can substitute double cream with coconut cream.
• This curry can be made a day ahead as flavors intensify after resting.
• Use fresh, high-quality prawns for best texture and taste.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: prawn curry, cashew curry, Indian curry, creamy prawn curry, garam masala recipe, seafood curry, homemade curry