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Prawns in Cashew Coconut Curry Sauce

By: bagchibhai  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 4.2 Read Reviews (4)

Rate/Review | 240 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
25 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 1/4 pounds peeled and deveined medium shrimp
  • 1/4 teaspoon turmeric powder
  • 1/4 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
  • 1/2 red onion, diced
  • 1/2 teaspoon garlic paste
  • 3/4 teaspoon ginger paste
  • salt to taste
  • 1/2 teaspoon garam masala
  • 1 large bay leaf
  • 1/2 cup diced roma tomatoes
  • 2 green bell peppers, seeded and diced
  • 1 (14 ounce) can coconut milk

Directions

  1. 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.
  2. 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.
  3. Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 15.5g | Cholesterol: 194mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by Caroline C 
I omitted the green bell pepper, and used fresh garlic and powdered ginger. It turned out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2009 by amanecer 
This is a tasty meal, but I wanted a little more from this dish. Maybe some ingredients miss... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by kathleen 
Try this again following the recipe exactly; it was good even with substitutions, but I think... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by FreeFromGrace 
This was a delightful curry - with just the right mix of complementary flavours. I would like... MORE

 
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