Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 8 people
Estimated cost per serve is 5.71 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
8
- 700grams prawns, shelled weight
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6 cloves garlic, grated or finely chopped
- 1 piece fresh root ginger, 15 cm piece, peeled and grated, or finely chopped
- 3tablespoons vegetable oil
- 3/4 cup thick natural yoghurt
- 2-3teaspoons hot chilli powder
- 2 sticks cinnamon, broken into pieces
- 4 medium fresh medium-hot red chillies, deseeded and finely chopped
- 6 pods cardamom, crushed
- 700grams tomatoes
- 125grams cashew nuts, ground
- 1 handful cashew nuts, roughly chopped (to garnish)
- 2-3teaspoons ground fenugreek
- 3/4 cup double cream
Method
Step 1 of 3
Season the prawns with salt and black pepper and toss with half the garlic, half the ginger, 1 teaspoon of the oil, the yoghurt, and chilli powder. Heat a large deep-sided frying pan, then add the prawns with as much of the yoghurt coating as you can, and cook over a high heat, tossing them all the time, for 5-8 minutes, or until no longer pink. Remove and set aside.
Step 2 of 3
Heat the remaining oil in the pan, add the rest of the ginger and garlic, the cinnamon, chillies, and cardamom pods, and cook over a low heat, stirring occasionally, for 2 minutes. Add the tomatoes and cook for 10 minutes, or until they start to reduce. Cover with a little hot water and simmer for a further 10 minutes, or until puréed.
Step 3 of 3
Push the tomato mixture through a sieve into a food processor and whiz until smooth. Return to the pan, then stir through the ground cashew nuts and fenugreek and simmer for 10 minutes, adding a little hot water if the sauce starts to look too thick. Add the prawns along with the cream, stir, taste, and season, if needed. Cook for 5 minutes, then garnish with the chopped cashew nuts and serve with rice.
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