Aromatic Prawn and Cashew Curry

Garam masala provides the base spice for this creamy fish curry with nuts, green chilli and a tomato yogurt sauce. The SpiceTheWorld version is the best

Serves 4 (Estimated) Rating 5 (1-5)

Prep Time 30 Minutes Cooking Time 70 Minutes

1 medium onion chopped
3cm piece ginger peeled and roughly chopped
4 garlic cloves peeled
3 green chillies seeds removed
Small bunch coriander stalks roughly chopped leaves picked
1 tablespoon vegetable oil
2 tablespoon Garam Masala
200g unsalted cashews
400g Tin chopped tomatoes
420ml chicken stock
500g raw king prawns
150ml pot natural yogurt
50ml double cream
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 oil in a large pan.
Add the paste to the pan and stir-fry for 5 minutes to soften.
Add the garam masala and cook for a further 2 minutes 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 minutes.
Add the prawns and cook for a further 2-3 minutes 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 bread.