Green Prawn Curry

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 5 cm piece cassia
• 4 green cardamom pods, lightly crushed
• 4 cloves
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 4 cm gingerroot, finely grated
• 2 green chilies, seeded, finely chopped
• 1/2 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 150 ml water
• 500 ml coconut milk
• 50 g cashew nuts, roughly chopped
• 110 g ground almonds
• 5 -6 fresh curry leaves (roughly chopped)
• 500 g tiger shrimp, shells removed
• 2 tablespoons roughly chopped coriander leaves

Recipe

• 1 heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
• 2 cook for one minute on medium heat.
• 3 add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
• 4 add the garlic, ginger and green chillies, and cook for 4-5 minutes.
• 5 mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
• 6 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.
• 7 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.
• 8 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.
• 9 sit for 5-6 minutes, while the latent heat of the curry cooks prawns.