Aromatic Prawn & Cashew Curry

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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 cashew
400g can chopped tomato
400ml chicken stock
400g raw king prawn
150ml pot natural yogurt
50ml double cream
Rice and Indian breads, to serve


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.
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.
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.


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