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.
- 1 tablespoon vegetable oil
- 5 cm piece cassia
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 4 cm gingerroot, finely grated
- 2 green chilies, seeded, finely chopped
- 1⁄2 teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 150 ml water
- 500 ml coconut milk
- 50 g cashew nuts, roughly chopped
- 110 g ground almonds
- 5 -6 fresh curry leaves (roughly chopped)
- 500 g tiger shrimp, shells removed
- 2 tablespoons roughly chopped coriander leaves
- Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
- Cook for one minute on medium heat.
- Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
- Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
- Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
- 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.
- 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.
- 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.
- Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.
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 recipe#56128 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.