Quick & Easy

Prawn, coconut and cashew curry

Prawn, coconut and cashew curryWoman's Day



1.In a large, deep frying pan, heat oil on medium. Saute onion garlic, ginger and chilli 3-4 minutes, until onion is tender.
2.Add tomatoes, garam masala and turmeric. Cook 4-5 minutes, until tomatoes soften.
3.Stir in prawns and cook 1 minute. Mix in coconut milk, cashews and tamarind. Bring to boil. Reduce heat to low and simmer 2-3 minutes, until prawns change colour and are cooked through.
4.Serve sprinkled with coriander and accompanied with steamed rice and lime wedges.

Leaving prawn heads on creates a rich seafood-flavoured sauce. You can use fresh turmeric root, found in some supermarkets, in place of ground. Brighter in colour, it has a fresher, more lively flavour. Peel off brown skin with a teaspoon, then grate double the amount you’d use for dried, to add to curries, soups and pilafs.


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