Spicy prawn curry

Name: Spicy prawn curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 20g cashews; 1 tsp fennel seeds; 40ml whole milk warmed in the microwave for 20 seconds; 2 tbsp sunflower oil; 1 onion roughly chopped; ½ tsp chilli powder; ½ tsp ground turmeric; ½ tsp garam masala; 200ml coconut milk; 12 shelled raw prawns (roughly 130g); 1 red chilli finely sliced; cooked white rice to serve

Chetna Makan

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

plus soaking

A star rating of 4.6 out of 5.97 ratingsRate

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This curry features succulent prawns simmered in a rich, aromatic sauce of coconut milk and vibrant spices. It's a comforting and quick weeknight meal

Egg-free

Gluten-free

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

20g cashews
1 tsp fennel seeds
40ml whole milk

warmed in the microwave for 20 seconds
2 tbsp sunflower oil
1 onion

roughly chopped
½ tsp chilli powder
½ tsp ground turmeric
½ tsp garam masala
200ml coconut milk
12 shelled raw prawns

(roughly 130g)
1 red chilli

finely sliced
cooked white rice

to serve

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Nutrition: per serving

kcal410
fat34g
saturates17g
carbs12g
sugars8g
fibre3g
protein12g
salt2.03g

Method

step 1

Put the cashews and fennel seeds into a bowl and pour over the milk. Set aside to soak for 30 mins.
step 2

Heat the oil in a pan over medium-high heat, add the onion and cook for 8-10 mins until deep golden brown. Stir in the soaked cashew mixture with the spices and ½ tsp salt. Cook for 2 mins, until the milk has mostly evaporated, then remove from the heat and leave to cool for 5 mins. Tip into a mortar and grind to a paste with a pestle. Alternatively, you can do this in a food processor.
step 3

Tip the blitzed mixture back into the pan along with the coconut milk and 50ml water. Mix in the prawns and cook for 4-5 mins, until pink and cooked through. Sprinkle the chillies on top and serve with plain white rice.

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A star rating of 4.6 out of 5.97 ratings

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