Spicy prawn curry

• portions: 2 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

20g cashews

1 tsp fennel seeds

40ml whole milk , warmed in the microwave for 20 seconds

2 tbsp sunflower oil

1 onion , roughly chopped

½ tsp chilli powder

½ tsp ground turmeric

½ tsp garam masala

200ml coconut milk

12 shelled raw prawns (roughly 130g)

1 red chilli , finely sliced

cooked white rice , to serve

Instructions

Put the cashews and fennel seeds into a bowl and pour over the milk. Set aside to soak for 30 mins.

Heat the oil in a pan over medium-high heat, add the onion and cook for 8-10 mins until deep golden brown. Stir in the soaked cashew mixture with the spices and ½ tsp salt. Cook for 2 mins, until the milk has mostly evaporated, then remove from the heat and leave to cool for 5 mins. Tip into a mortar and grind to a paste with a pestle. Alternatively, you can do this in a food processor.

Tip the blitzed mixture back into the pan along with the coconut milk and 50ml water. Mix in the prawns and cook for 4-5 mins, until pink and cooked through. Sprinkle the chillies on top and serve with plain white rice.

Nutrition

• Calories: 410
• Lipides Totaux: 34 g
• Lipides Saturés: 17 g
• Sodium: 2.03 mg
• Glucides Totaux: 12 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 8 g
• Protéines: 12 g