Prawn Curry with Cashews and Garam Masala Aroma

• onion↗1

  chopped

• thumb-sized ginger root

  peeled and coarsely sliced

• garlic cloves↗4

  peeled

• green chilies↗2

  seedless

• small bunch of cilantro

  stems coarsely sliced, leaves gathered

• butter or ghee↗1 tbsp
• sunflower oil↗1 tbsp
• garam masala↗2 tbsp
• unsalted cashews↗150 g
• canned chopped tomatoes↗400 g
• chicken broth↗400 ml
• raw king prawns↗400 g
• natural yogurt↗150 ml
• heavy cream50 ml
• rice↗

  served with Indian bread

Step-by-step instructions

1. 1

   Blend or pound the onion, ginger, garlic, chilies, and cilantro stems into a smooth paste. While this is happening, heat 1 tbsp butter (or ghee) and 1 tbsp sunflower oil in a large skillet. Add the prepared paste and sauté for 5 minutes, stirring frequently, until softened. Then stir in the garam masala and cook for another 2 minutes until fragrant.

2. 2

   In a small pan, toast the cashews until golden. After cooling, set aside half of the nuts and blend the remaining cashews in a blender to a fine powder.

3. 3

   To the skillet with the paste, add the ground cashews, tomatoes, and chicken broth. Season with salt and pepper, bring to a boil, then reduce heat, cover, and simmer for 45 minutes. Add the prawns and cook 2‑3 minutes until pink. Remove from heat, stir in the yogurt and cream quickly so the sauce doesn’t curdle. Garnish with cilantro leaves and the reserved cashews, and serve with boiled rice and Indian naan.