Follow this fast and simple recipe and feast on succulent prawns and crunchy cashews in a sea of coconut and spice based curry.
Yield
4 Servings
Prep Time
20mins
Cook Time
15mins
Difficulty Level
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Follow this fast and simple recipe and feast on succulent prawns and crunchy cashews in a sea of coconut and spice based curry.

Ingredients

  • 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
01.

In a large, deep frying pan, heat oil on medium. SautÈ onion, garlic, ginger, and chilli 3-4 mins, until onion is tender.

02.

Add tomatoes, garam masala and turmeric (see tip). Cook 4-5 mins, until tomatoes soften.

03.

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.

04.

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

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