Ingredients
4
green cardamom pods, lightly crushed
1.5in piece ginger, finely grated
2
green chillies, seeded, finely chopped
50g cashew nuts, roughly chopped
500g tiger prawns, shells removed
2
tbsp roughly chopped coriander leaves
Directions
1.
1. Heat a casserole, and add oil. When hot add the cardamom, cloves and cinammon stick. Cook for one minute on medium heat.
2.
2. Add the sliced onions and cook for 3-4 minutes, or until translucent. Make sure the onion does not brown. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
3.
3. Mix the turmeric, ground cumin and ground coriander with the water to make a paste. Add to pot.
4.
4. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste. Add a little water if required to give it a single cream consistency.
5.
5. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes. Add the curry leaves, and bring to the boil, stirring slowly.
6.
6. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns. Continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
7.
7. Stir for 5-6 minutes while the latent heat cooks the prawns.
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