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.Share this:
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Ready Time: 60
Ingredients
- 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 cashews 400g can chopped tomatoes 400ml chicken stock 400g raw king prawns 150ml pot natural yogurt 50ml double cream rice and Indian breads, to serve
Recipe Steps:
