Cod And Prawn Cashew Pasta Recipe By The Food Anatomist

COD AND PRAWN CASHEW PASTA RECIPE BY THE FOOD ANATOMIST

Steps:

• 1. Presoak the cashews in water for at least an hour before cooking this dish.
• 2. Begin by pouring the pasta into a medium saucepan and adding boiling water until it reaches an inch above the pasta. Stir well, place a lid on the saucepan and allow the pasta to boil through for approx. 15 minutes (stirring frequently) before draining.
• 3. Crush and chop the garlic cloves and add them to a preheated frying pan, with the butter melted on it in advance.
• 4. Chop the tomatoes while the garlic is sautéing, and then add them to the frying pan, stirring well and placing the lid on the frying pan afterwards.
• 5. Chop up the cod, and add to the frying pan, along with the prawns, stir well and leave to cook over medium hit with the lid placed on the pan. Leave for approx. 10 mins or until the fish is completely cooked through.
• 6. Into a blender (I used a nutribullet cup) add the passata (or pasta sauce) followed by the drained, soaked cashews, the salt and pepper, lime juice and honey. Blitz everything together well.
• 7. Pour the sauce into the frying pan, along with the chopped coriander, and stir well.
• 8. After draining the pasta, add the contents of the frying pan into the drained pasta within the saucepan. Stir very well before serving.
• 9. Garnish with some more coriander and some Parmesan cheese if you fancy. Enjoy!

AROMATIC PRAWN & CASHEW CURRY

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.