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Green Prawn Curry

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

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PetsRus
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@PetsRus
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"A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice."
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  1. Karen Elizabeth
    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.
    Reply
  2. PetsRus
    A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice.
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