Aromatic Prawn & Cashew Curry

Ingredients

Contains: milk, wheat, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 onion, chopped
• thumb-sized piece ginger, peeled and roughly chopped
• 4 garlic cloves, peeled
• 2 green chillies, seeds removed
• small bunch coriander, stalks roughly chopped, leaves picked
• 1 tbsp butter or ghee
• 1 tbsp sunflower oil
• 2 tbsp garam masala
• 150g bag unsalted cashews
• 400g can chopped tomatoes
• 400ml chicken stock
• 400g raw king prawns
• 150ml pot natural yogurt
• 50ml double cream
• rice and Indian breads, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the butter or ghee and sunflower oil in a large pan over medium heat. Add the chopped onion and cook for 8 minutes, stirring, until soft.

2. Blend the chopped ginger, garlic cloves, green chillies and coriander stalks with a splash of water to a smooth paste. Add to the pan and cook for 3 minutes, stirring.

3. Stir in the garam masala and cashews and cook for 1 minute. Add the chopped tomatoes and chicken stock, bring to a simmer and cook gently for 10 minutes.

4. Blend the sauce until smooth, then return it to the pan. Reduce the heat to low, stir in the yogurt and double cream, and warm through without letting it boil.

5. Add the raw king prawns and simmer gently for 3 to 4 minutes, until opaque and cooked through to 145°F (63°C) in the thickest part.

6. Stir in most of the coriander leaves and scatter the rest on top. Serve hot with rice and Indian breads.