Prawn Curry with Cashew Nuts is a taste of coastal India that will transport your taste buds on an exotic journey. This vibrant curry combines tender prawns with the nutty crunch of cashews and the velvety richness of coconut – a match made in culinary heaven.
About the Recipe
If you’re craving the bold, aromatic flavours of Indian cuisine but want something a little different, this prawn curry is a must-try. The combination of prawns and cashews gives it a delightful texture, while the coconut gravy provides a luscious base to carry all those fragrant spices.
Why You’ll Love This Recipe
There’s so much to love about this dish. The prawns are perfectly cooked, retaining their juicy tenderness. The curry boasts layers of flavour from the spice blend and ginger-garlic paste. Cashew nuts not only add crunch but also a delicious nuttiness that complements the richness of the coconut gravy beautifully.
Prawn Curry with Cashew Nuts
Cooking Tips
For best results, use fresh prawns and prep all your ingredients before you start cooking. Sautéing the spices briefly helps release their essential oils and deepens the flavors. Don’t overcook the prawns or they can become rubbery. Let the gravy simmer gently to allow the flavors to meld.
Serving and Storing Suggestions
This fragrant prawn curry pairs wonderfully with steamed basmati rice or naan bread to soak up all that luscious gravy. It makes a fabulous main course for 3-4 people. Leftovers can be refrigerated for 2-3 days and reheated gently, though the prawns may lose some texture. Total prep time: 40 mins.
Similar Recipes
- Goan Fish Curry
- Vegetable Korma
- Chicken Tikka Masala
- Chana Masala (chickpea curry)
Nutrient Benefits
Prawns are an excellent source of lean protein and essential minerals like selenium and zinc. Cashews provide heart-healthy fats and are rich in copper, magnesium and antioxidants. Coconut is high in immune-boosting lauric acid. The spices like turmeric offer anti-inflammatory benefits.
Prawn Curry with Cashew Nuts
Ingredients
- 250 gms Prawns (shelled, heads removed, deveined, washed)
- 1 tbspp Oil
- 2 Onions (chopped)
- 1 Tomatoes (chopped)
- 50 gms Cashew nuts (broken, unsalted)
- 1/4 tsp Red Chilli Powder - tsp
- 1/4 tsp Black Pepper Powder - 1/4 tsp
- 1/4 tsp Turmeric Powder - 1/4 tsp
- 1/2 tsp Salt - 1/2 tsp or as per taste
- 1 Green Chillies (slit)
- 1 tsp White Vinegar
- 1 tbsp Ginger Garlic Paste
For coconut paste:
- 1 tsp Oil
- 1/4 Coconut (grated)
Instructions
- Heat oil for coconut paste.
- Fry the grated coconut till brown.
- Keep aside to cool and grind to a fine paste with 2/3 cup of water.
- Heat 1 tblsp oil in a pan.
- Fry the onions till translucent.
- Add the tomatoes, ginger-garlic paste and cook for a minute.
- Add prawns and cashew nuts.
- Fry for 3 to 5 minutes.
- Reduce heat and add the masala powders.
- Fry for 45 seconds.
- Add salt and 1/3 cup of water.
- Cook over low heat for 4 to 5 minutes.
- Add green chillies, vinegar and coconut paste.
- Cook till the gravy thickens.
- Serve hot as a side dish.
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Frequently Asked Questions
Can I use pre-cooked prawns?
For best texture, it’s recommended to use fresh, raw prawns and cook them just until opaque. Pre-cooked prawns can easily overcook and become rubbery in the curry. But if using pre-cooked, just add them at the very end to warm through.
How spicy is this curry?
This curry has a very mild heat level from the 1/4 tsp chili powder. You can adjust the heat by adding more chili powder or fresh green chilies to taste. For a fiery kick, consider 1-2 tsp of cayenne pepper.
What can I substitute for cashews?
If you have a nut allergy, try substituting roasted pumpkin seeds (pepitas) for that crunchy texture contrast. Ground almonds or roasted unsalted peanuts would also work in a pinch.
Can I make it vegan/vegetarian?
Surely. just omit the prawns and load up on your favorite veggies like bell peppers, potatoes, cauliflower etc. Use vegetable broth or water instead of the prawn stock.
How do I make it thicker/thinner?
For a thicker gravy, allow it to simmer longer uncovered. To thin it out, stir in a splash of water, vegetable stock or coconut milk towards the end.
