Aromatic Prawn Cashew Curry Food
AROMATIC PRAWN & CASHEW CURRY
Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce
Provided by Cassie Best
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 15
Steps:
- Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
- Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
- Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.
Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
CASHEW SHRIMP CURRY
Make and share this Cashew Shrimp Curry recipe from Food.com.
Provided by Sandi From CA
Categories Curries
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl toss the shrimp with curry powder and cinnamon and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add scallions and sauté for 1 minute.
- Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
- Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
- Add the chicken broth slowly and while stirring constantly.
- Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
- Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
- Garnish with cashews and 1/4 cup of chopped cilantro.
Nutrition Facts : Calories 507, Fat 19.8, SaturatedFat 4.4, Cholesterol 180.8, Sodium 663, Carbohydrate 52.4, Fiber 6.3, Sugar 10.7, Protein 33.4
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