Aromatic Prawn Cashew Curry Recipes

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AROMATIC PRAWN & CASHEW CURRY



Aromatic prawn & cashew curry image

Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 15

1 onion , chopped
thumb-sized piece ginger , peeled and roughly chopped
4 garlic cloves , peeled
2 green chillies , seeds removed
small bunch coriander , stalks roughly chopped, leaves picked
1 tbsp butter or ghee
1 tbsp sunflower oil
2 tbsp garam masala
150g bag unsalted cashew
400g can chopped tomato
400ml chicken stock
400g raw king prawn
150ml pot natural yogurt
50ml double cream
rice and Indian breads, to serve

Steps:

  • Put the onion, ginger, garlic, chillies and coriander stalks in a small food processor, or pestle and mortar, and mix to a paste. Meanwhile, heat the butter or ghee and oil in a large pan. Add the paste to the pan and stir-fry for 5 mins to soften. Add the garam masala and cook for a further 2 mins until aromatic.
  • Meanwhile, toast the cashew nuts in a small pan until golden. Tip half into the food processor and blend until finely ground. Set aside the remaining cashews.
  • Add the blended cashews, the tomatoes and the chicken stock to the pan. Season and bring to a boil, then lower the heat and simmer, covered with a lid, for 45 mins. Add the prawns and cook for a further 2-3 mins until they turn pink, then add the yogurt and double cream and stir well. Scatter with the coriander leaves and the remaining cashew nuts, and serve with rice and naan bread.

Nutrition Facts : Calories 507 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

SRI LANKAN POTATO & CASHEW CURRY



Sri Lankan Potato & Cashew Curry image

Let's skip the fries and enjoy our favorite spud in this aromatic, heavily spiced, Sri Lankan Potato and Cashew Curry. Recipe courtesy of Shashi Charles.

Provided by Potato Goodness

Categories     Main Dish Recipes     Curries

Time 50m

Yield 6

Number Of Ingredients 18

3 tablespoons olive oil
1 red onion, chopped
4 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon mustard seed
1 green bell pepper, sliced
6 medium (blank)s red potatoes, chopped
1 cup vegetable stock
1 cup coconut milk
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon curry powder
½ teaspoon cumin
½ teaspoon chili powder
2 tablespoons tomato paste
¼ cup cashews
1 tablespoon chopped cashews, for garnish
1 tablespoon Chopped fresh parsley, for garnish

Steps:

  • Saute onions, garlic, and ginger in olive oil for 15 minutes or so. Then add in mustard seeds, green pepper and potatoes and saute a couple minutes. Add in vegetable stock, coconut milk and spices and let simmer for 20 minutes. Then, add in cashews and let cook another five minutes.
  • Garnish with parsley and cashews - enjoy with rice or naan.

Nutrition Facts : Calories 358 calories, Carbohydrate 43.3 g, Fat 19.3 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 8.9 g, Sodium 157.5 mg, Sugar 4.6 g

PRAWNS IN CASHEW COCONUT CURRY SAUCE



Prawns in Cashew Coconut Curry Sauce image

This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

Provided by bagchibhai

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 8

Number Of Ingredients 17

2 ¼ pounds peeled and deveined medium shrimp
¼ teaspoon turmeric powder
¼ teaspoon ground red pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 (3 inch) cinnamon sticks
1 teaspoon whole black peppercorns
4 teaspoons sunflower oil
½ red onion, diced
½ teaspoon garlic paste
¾ teaspoon ginger paste
salt to taste
½ teaspoon garam masala
1 large bay leaf
½ cup diced roma tomatoes
2 green bell peppers, seeded and diced
1 (14 ounce) can coconut milk

Steps:

  • Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  • Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  • Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 6.8 g, Cholesterol 194.3 mg, Fat 15.5 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.1 g, Sodium 263.3 mg, Sugar 1.5 g

PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

KERALA PRAWN CURRY



Kerala prawn curry image

Warm up the coldest day with a creamy coconut milk curry - it's got quite a kick!

Provided by Roopa Gulati

Categories     Dinner, Lunch, Supper, Treat

Time 35m

Number Of Ingredients 14

2 red chillies split, cut into quarters lengthways and seeded
1 small red onion , chopped
2.5cm piece of fresh root ginger , peeled and chopped
1 tbsp vegetable or sunflower oil
1 tsp black mustard seed
½ tsp fenugreek seeds
14 curry leaves , fresh or dried
½ tsp turmeric
½ tsp cracked black peppercorns
250g jumbo prawns , leave some with their tails on if you like
150ml reduced-fat coconut milk
a squeeze of lime
chopped fresh coriander , plus a sprig or two
freshly boiled basmati rice

Steps:

  • In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste - you may need to scrape it down the sides.
  • Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves - they'll crackle and pop - and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.
  • Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything's heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

Nutrition Facts : Calories 294 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 31 grams protein, Sodium 2.76 milligram of sodium

CASHEW SHRIMP CURRY



Cashew Shrimp Curry image

Make and share this Cashew Shrimp Curry recipe from Food.com.

Provided by Sandi From CA

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish

Steps:

  • In a bowl toss the shrimp with curry powder and cinnamon and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add scallions and sauté for 1 minute.
  • Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
  • Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
  • Add the chicken broth slowly and while stirring constantly.
  • Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
  • Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
  • Garnish with cashews and 1/4 cup of chopped cilantro.

Nutrition Facts : Calories 507, Fat 19.8, SaturatedFat 4.4, Cholesterol 180.8, Sodium 663, Carbohydrate 52.4, Fiber 6.3, Sugar 10.7, Protein 33.4

COD CURRY



Cod Curry image

This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.

Provided by JENNIFERB3

Categories     World Cuisine Recipes     Asian     Indian

Time 1h10m

Yield 4

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon cardamom
½ teaspoon turmeric
½ teaspoon salt
2 fresh jalapeno peppers, seeded and diced
.24 cup chopped cilantro
1 tablespoon lemon juice
1 (28 ounce) can diced tomatoes with juice
1 pound cod fillets, cut into chunks

Steps:

  • Heat the oil in a skillet over medium heat. Place onion in the skillet. Reduce heat to low, and cook, stirring often, 15 minutes, or until soft and brown.
  • Mix the garlic paste and ginger paste into the skillet. Cook 1 minute. Mix in cumin, coriander, cardamom, turmeric, and salt. Stir in the jalapeno, cilantro, lemon juice, and tomatoes with juice, scraping up any brown bits from the bottom of the skillet. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. If you like, the sauce may be set aside for a few hours at this point to allow the flavors to blend.
  • Return the sauce to a boil, and place cod in the skillet. Reduce heat to low, and cook 15 minutes, or until fish flakes easily with a fork.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 11.4 g, Cholesterol 52.8 mg, Fat 8.4 g, Fiber 3.2 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 757 mg, Sugar 6.4 g

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