Monday, 21 November 2016

Prawn Cashew Curry

Here come the JUMBO PRAWNS 😀😀. This recipe is derived from my mom. In bengali cuisine most of the recipes are quick and easy to make with few ingredients and are "treat for your taste buds".This cashew based curry is very simple to make and tasts super yummy. You can always count on this recipe to be a winning dish
Follow the recipe

Prep Time: 30mins
Cooking Time: 20mins

  1. 500 gm Jumbo Prawns
  2. 25-30 pieces of cashew paste
  3. 1 cup coconut milk
  4. 6-8 Chilies 
  5. 2 garlic cloves
  6. Pinch of turmeric powder
  7. 1/2 tsp freshly ground pepper
  8. Salt as per taste
  9. 150 gm of Butter
  10. No. Of toothpicks = Number of prawns 

Clean the prawns, peel and de-vein them. Let them dry for a while
Marinate the prawns for 15mins with grated garlic, turmeric and salt 
Insert one toothpick straight from the tail area till the top. This step will help the prawns not to crumple while cooking
In this recipe I haven't peeled the head off as I like it this way for Jumbo Prawns

  1. Take a medium sized pressure cooker, add generous amount of butter. Heat the butter in low flame.
  2. Add the prawns, fry it only till the skin turns opaque. Remove prawns from the cooker
  3. Now add the remaining butter, the cashew paste and chilies.Stir it for a while in low heat, until it oozes oil
  4. Add the coconut milk and stir for few minutes,then add prawns and salt.The prawns should be well coated in the gravy
  5. Close the lid of the cooker and let it whistle 4 times and switch the heat off.
  6. Once the pressure is released open the cooker and add ground pepper
  7. Serve hot with steamed rice
Note :
One can use smaller prawns
Adding hot chillies are essential since the hotness compliments well with the flavor of cashew 

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