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Spicy prawn curry
Serves 2
Easy
Prep:
Cook:
plus soaking
This curry features succulent prawns simmered in a rich, aromatic sauce of coconut milk and vibrant spices. It's a comforting and quick weeknight meal
Skip to ingredients
- 20g cashews
- 1 tsp fennel seeds
- 40ml whole milkwarmed in the microwave for 20 seconds
- 2 tbsp sunflower oil
- 1 onionroughly chopped
- ½ tsp chilli powder
- ½ tsp ground turmeric
- ½ tsp garam masala
- 200ml coconut milk
- 12 shelled raw prawns(roughly 130g)
- 1 red chillifinely sliced
- cooked white riceto serve
Nutrition: per serving
- kcal410
- fat34g
- saturates17g
- carbs12g
- sugars8g
- fibre3g
- protein12g
- salt2.03g
Method
step 1
Put the cashews and fennel seeds into a bowl and pour over the milk. Set aside to soak for 30 mins.
step 2
Heat the oil in a pan over medium-high heat, add the onion and cook for 8-10 mins until deep golden brown. Stir in the soaked cashew mixture with the spices and ½ tsp salt. Cook for 2 mins, until the milk has mostly evaporated, then remove from the heat and leave to cool for 5 mins. Tip into a mortar and grind to a paste with a pestle. Alternatively, you can do this in a food processor.
step 3
Tip the blitzed mixture back into the pan along with the coconut milk and 50ml water. Mix in the prawns and cook for 4-5 mins, until pink and cooked through. Sprinkle the chillies on top and serve with plain white rice.
