Co­conut spiced prawn ko­rma

Women's Fitness (UK) - - Nourish -

Prawns a�e one o� my �avourite sea�oods be­cause they taste �eally meaty, mak­ing them g�eat in a cur��. They’�e high in p�otein, and in �lavour! The�e’s a com­mon mis­con­cep­tion that mak­ing cur�� is di�fi­cult be­cause it takes time to put all o� the spices to­gether – so we opt �or con­ve­nient p�e-made sauces which can be �ull o� nas­ties. This is my all-time �avourite ko­rma �ecipe, which tastes bet­ter than any take­away you’ll have.

Serves 2

50g cashews 400ml can co­conut milk 2tbsp av­o­cado oil ½tsp cumin seeds 1 white onion, finely chopped Pinch of salt 2 gar­lic cloves, crushed 1tsp ground co­rian­der 1tsp pa­prika

⅓ tsp turmeric ½tsp garam masala ¼tsp ground car­damom 1 large beef tomato, chopped 1 red chilli, chopped 300g raw prawns, shelled

1Whizz

the cashews and co­conut milk to­gether in a blender un­til smooth. 2Heat

the oil in a large pot over a medium heat, throw in the cumin seeds and let them start to be­come fra­grant for a mo­ment. Turn down the heat to medium, add the onion and salt and sauté for 4 min­utes. 3Add

the gar­lic, co­rian­der, pa­prika, turmeric, garam masala and ground car­damom to the onion, stir well to coat in the oil, then add the tomato and fresh chilli. Stir and cook for a few more min­utes, then pour over the co­conut and cashew mix­ture.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.