Green Prawn Curry

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.