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Prawn & Cashew Curry

2016-06-23

Recipe Info

  • Servings : 4
  • Cook Time : 15m
  • Ready In : 20m

Ingredients

  • 1 tbsp oil
  • 2 onions, chopped
  • 1 tomato, chopped
  • 2 carrots, chopped
  • 150g peas, shelled or frozen
  • 600g prawns, shelled and deveined
  • 100g raw cashew nuts
  • 1⁄4 tsp red chilli powder
  • 1⁄4 tsp turmeric
  • salt and black pepper
  • 1 chilli, chopped
  • 1 tsp white vinegar
  • 1 tbsp ginger and garlic
  • 1 tbsp coconut paste

Method

Step 1

Heat 1 tablespoon oil in a pan. Fry the onions until translucent. Add the tomatoes, carrots, peas ginger and garlic and cook for a minute.

Step 2

Add the prawns and cashew nuts. Fry for 3 to 5 minutes. Reduce heat and add the spices. Fry for 45 seconds then add the salt and 1⁄3 cup of water. Cook over low heat for 10 minutes or until vegetables are tender. Add the chilli, vin- egar and coconut paste. Cook until the gravy thickens. Serve hot with basmati rice.

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