Coconut spiced prawn korma
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.
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
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.