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Southern prawn and cashew nut curry
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 by Anjum Anand
This goan-style dish is a lovely creamy curry, perfect with rice or Naan
Serves 4-5
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 Ingredients
For the spice powder
2 tsp coriander seeds
1 tsp cumin seeds
¼ tsp carom seeds
2 inch shard of cinnamon
2–3 dried red chillies
6 black peppercorns
2 tbsp vegetable oil
½ tsp turmeric powder
¾ tsp paprika (just to give it a beautiful peachy colour)
1 medium onion, sliced
5 large cloves garlic, roughly chopped
½ inch ginger, roughly chopped
350ml coconut milk
1–1½ tbsp white wine vinegar
450g medium-large prawns, shelled but tail left on
25 cashew nuts, lightly toasted
Salt to taste
Method
1. Heat 1 tsp oil in a large non-stick saucepan and add the spices for the powder and cook until the coriander is a nice toasted colour. Scrape into a sturdy pestle and mortar and pound to a fine powder.
2. Heat the remaining oil in the same pan and fry the onion until golden.
3. Add the ginger and garlic and cook over a low heat for 1 minute or until the raw smell of garlic goes.
4. Add the ground spices, turmeric, paprika, salt and 150ml water, bring to a boil, cover and cook for 6 minutes on a high heat, stirring occasionally.
5. Add the coconut milk and vinegar, cover and cook on a gentle flame for 3–4 minutes. Purée the curry to a fine paste (I use an immersion blender).
6. Add the prawns, cover and cook over a low flame until they are just cooked through; around 2–4 minutes depending on their size.
7. Taste, adjust seasoning and stir in the cashew nuts. Add a splash of water if you prefer a thinner gravy and serve.
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