Total Time
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


  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

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.

Karen Elizabeth July 14, 2011

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