'If we did the things we are capable of doing, we would literally astound ourselves.' Thomas Edison

01 May 2011

Prawn and Cashew Nut Curry

1 400g tin of tomatoes
1 200g tin of coconut milk
200ml hot stock
oil for frying
1 thumb size piece of ginger, peeled
5/6 garlic gloves
1 large onion
1 heaped tsp curry powder
3 cardamon pods
1 chilli, chopped small
1tsp cumin
1 tsp nigella seeds
1 or 2 potatoes, peeled and diced
handful of cashew nuts
Spinach or wild greens
1 tsp garam masala

I make mine in a slow cooker as follows:-

To your slow cooker pot add the tomatoes and coconut milk (only the white creamy bit). Chop or blitz your ginger, garlic and onion then soften in a pan in your oil. Once softened add the curry powder, fry for a couple of minutes then put it all in the slow cooker. Add your stock to the frying pan to remove all those lovely flavours then put into the slow cooker. Now add all the other ingrediens, reserving the garam masala and wild greens/spinach for latter. Cook for 5ish hours, then add your wild greens/spinach and your garam masala. You can leave the lid slightly off to allow the sauce to thicken slightly for the last hour too. Serve with rice and flatbreads (remove the cardamon pods).

If you were cooking in a pan then fry your onion and bits first, then just add everything else after that. Cook on low for a couple of hours (making sure it doesn't stick on the bottom), adding the garam masala and greens 1/2 hour before the end.

I also make this curry with left-over chicken, or with just the tatties and greens. You could put whatever you liked in.

1 comment:

Anonymous said...

my mouths watering again just looking at this :o)

had family staying all week and none of em likes curry so not had chance to make this yet..will be doing so very soon though. thanks for sharing the recipe xx