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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
