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“A mildly spiced, flavourful curry that beautifully balances different tastes and textures, resulting in a curry that leaves its flavour lingering and leaves you wanting more :-).”
1hr 20mins

Ingredients Nutrition


  1. 1) Overnight, soak the almonds so that the skin will come off easily the next day.
  2. 2) Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
  3. 3) Devein the prawns.
  4. 4) Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
  5. 5) Grate the zest from the lemon.
  6. 6) Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
  7. 7) Add the paste made of almonds, chillies, garlic and ginger.
  8. 8) Add turmeric powder.
  9. 9) When the vegetables soften, add the coconut milk.
  10. 10) When the coconut milk starts boiling, add the lemon zest.
  11. 11) In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
  12. 12) Once the prawns are cooked, add it to the wok with the rest of the stuff.
  13. 13) Let it simmer for a few minutes under low fire, add the remaining salt.
  14. 14) Taste the gravy and add more salt if required.
  15. 15) Serve with steamed rice and popodums.

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