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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
