About this recipe:This is a very mellow tasting dish that has the rich creamy taste of the coconut sauce with the crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.
1kg (2 1/4 lb) peeled and deveined medium prawns
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 cinnamon sticks
1 teaspoon whole black peppercorns
2 dessertspoons sunflower oil
1/2 red onion, diced
1/2 teaspoon garlic paste
3/4 teaspoon ginger paste
salt to taste
1/2 teaspoon garam masala
1 large bay leaf
1 large tomato, diced
2 green peppers, seeded and diced
1 (400ml) tin coconut milk
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Method Prep:30min › Cook:25min › Ready in:55min
Season the prawns with turmeric and cayenne, and set aside. Toast the cashews, cardamom, cinnamon and peppercorns in a frying pan over medium heat until fragrant, about 5 minutes; remove from the pan and set aside.
Heat the sunflower oil in a large frying pan over medium high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the prawns and toasted spice mixture along with the salt, garam masala, bay leaf, tomato and green pepper. Cook and stir until prawns start to turn pink, then pour in the coconut milk, cover and bring to a simmer.
Cover, and reduce heat to medium low. Simmer until the prawns are opaque and the vegetables are tender, about 5 minutes.
If you don't have ginger or garlic paste to hand, simply substitute the same amount of grated root ginger and garlic.