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Green Prawn Curry

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“A recipe by chef Cyrus Todiwala, from a television programme called Saturday kitchen. This was served with cumin pilau rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
  2. Cook for one minute on medium heat.
  3. Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
  4. Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
  5. Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
  6. Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
  7. As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
  8. Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
  9. Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.

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