Total Time
40mins
Prep 20 mins
Cook 20 mins

A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice.

Ingredients Nutrition

Directions

  1. Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
  2. Cook for one minute on medium heat.
  3. Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
  4. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
  5. Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
  6. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
  7. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
  8. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
  9. Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.
Most Helpful

5 5

We love our curry and this was no exception. A medium - hot curry, very rich and velvety with the ground nuts, a little goes a long way! More quickly done than you may think, the trick with this kind of dish is to have everything ready to go before you start. Having made Tomato Rice the night before, I still had some left to accompany this excellent supper, but generally when I make this I think I will use plain rice, it is a rich curry and doesn't need anything too strongly flavoured to accompany it. Very much enjoyed, this was made in loving memory of Annelies.