Aromatic Prawn & Cashew Curry Recipe

Introduction

This aromatic prawn and cashew curry is a rich and flavorful dish that combines tender king prawns with creamy cashews and fragrant spices. It’s perfect for a comforting meal served alongside rice and 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 in a small food processor or use a pestle and mortar to blend them into a smooth paste.
2. Step 2: Heat the butter or ghee and sunflower oil in a large pan over medium heat. Add the spice paste and stir-fry for 5 minutes to soften the mixture.
3. Step 3: Add the garam masala to the pan and cook for a further 2 minutes until aromatic.
4. Step 4: Meanwhile, toast the cashew nuts in a small dry pan over medium heat until golden. Tip half the toasted cashews into the food processor and blend until finely ground. Set the remaining cashews aside.
5. Step 5: Add the blended cashews, chopped tomatoes, and chicken stock to the pan. Season with salt and pepper, then bring the mixture to a boil.
6. Step 6: Reduce the heat to low and simmer the curry, covered with a lid, for 45 minutes to allow the flavors to develop.
7. Step 7: Add the raw king prawns to the curry and cook for 2-3 minutes until they turn pink and are cooked through.
8. Step 8: Stir in the natural yogurt and double cream, mixing well to create a rich sauce.
9. Step 9: Scatter the picked coriander leaves and the reserved toasted cashews on top, then serve the curry hot with steamed rice and Indian breads like naan.

Tips & Variations

• For a vegetarian version, substitute the prawns with firm tofu or mixed vegetables and use vegetable stock instead of chicken stock.
• Adjust the number of green chillies to your preferred spice level or omit the seeds for less heat.
• Use ghee for a richer, more traditional flavor, or butter for a milder taste.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave to avoid curdling the yogurt. For longer storage, freeze the curry without the yogurt and cream, then add them fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns can be used. Make sure to thaw them completely and pat dry before adding to the curry to prevent excess water diluting the sauce.

Is it possible to make this curry dairy-free?

Absolutely. Substitute the yogurt and double cream with coconut milk or a dairy-free yogurt alternative to keep the curry creamy without dairy.

Aromatic Prawn & Cashew Curry Recipe

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★★★★★

4.5 from 50 reviews

• Author: Sophie
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x

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Description

This Aromatic Prawn & Cashew Curry is a rich and flavorful Indian-inspired dish combining tender king prawns with a fragrant blend of spices, creamy yogurt, and toasted cashews. Slow-simmered with tomatoes and chicken stock, this curry offers a perfect balance of savory, creamy, and mildly spicy flavors, making it a comforting meal served with rice and Indian breads.

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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 Ingredients

• 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

Finishing Ingredients

• 150ml pot natural yogurt
• 50ml double cream

To Serve

• Rice
• Indian breads (e.g., naan)

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Instructions

1. Prepare the spice paste: Place the chopped onion, peeled ginger, garlic cloves, deseeded green chillies, and coriander stalks into a food processor or use a pestle and mortar. Blend or pound until you achieve a smooth, aromatic paste.
2. Cook the paste: Heat the butter or ghee together with the sunflower oil in a large pan over medium heat. Add the prepared paste and stir-fry for about 5 minutes until softened and fragrant.
3. Add garam masala: Sprinkle in the garam masala and continue to cook for an additional 2 minutes to release its aromas, stirring constantly to prevent burning.
4. Toast cashew nuts: While the paste cooks, toast the cashews in a separate dry small pan over medium heat until they turn golden and fragrant. Remove from heat and set aside.
5. Grind half the cashews: Transfer half the toasted cashews to the food processor and blend until finely ground, leaving the other half whole for garnish.
6. Simmer the curry base: Add the ground cashews, chopped tomatoes, and chicken stock to the pan with the spice paste. Season with salt, bring the mixture to a boil, then reduce heat to low. Cover the pan and simmer gently for 45 minutes, allowing the flavors to meld.
7. Cook the prawns: Add the raw king prawns to the pan and cook for 2 to 3 minutes until they turn pink and are cooked through.
8. Finish the curry: Stir in the natural yogurt and double cream thoroughly to create a rich and creamy sauce. Heat gently to combine, but do not boil.
9. Garnish and serve: Sprinkle the curry with fresh coriander leaves and the reserved whole toasted cashew nuts. Serve hot with steamed rice and Indian breads like naan for a complete meal.

Notes

• To reduce heat, remove seeds from chillies or use fewer chillies.
• For a vegan version, substitute butter/ghee with vegetable oil, chicken stock with vegetable stock, yogurt with coconut yogurt, and cream with coconut cream.
• Toast cashews carefully to avoid burning, as burnt nuts can impart bitterness.
• Simmering the curry slowly enhances the depth of flavor, but you can adjust simmering time based on your schedule.
• If you prefer thicker curry, simmer uncovered for the last 10 minutes to reduce the sauce.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Curry
• Method: Stovetop
• Cuisine: Indian

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