Follow this fast and simple recipe and feast on succulent prawns and crunchy cashews in a sea of coconut and spice based curry.
- 2 tbsps vegetable oil
- 1 red onion, finely sliced
- 2 cloves garlic, finely chopped
- 1 long green chilli, finely sliced
- 2 Roma tomatoes, roughly chopped
- 2 tsps garam masala
- 1 tsp ground tumeric
- 500 g peeled green prawns, deveined, heads and tails on (optional, see tip)
- 1 can (400 ml) coconut milk
- ½ cup cashews, toasted
- 1 tbsp tamarind paste
- Coriander leaves, steamed basmati rice, lime wedges, to serve
In a large, deep frying pan, heat oil on medium. SautÈ onion, garlic, ginger, and chilli 3-4 mins, until onion is tender.
Add tomatoes, garam masala and turmeric (see tip). Cook 4-5 mins, until tomatoes soften.
Stir in prawns and cook 1 min. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 mins, until prawns change colour and are cooked through.
Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.
Top Tip: Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you’d use for dried, to add to curries, soups and pilafs.
Photo: Rob Shaw/Bauer