This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.

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  • Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.

  • Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts

253.5 calories; 22.9 g protein; 6.8 g carbohydrates; 194.3 mg cholesterol; 263.3 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/07/2008
I omitted the green bell pepper and used fresh garlic and powdered ginger. It turned out great and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom peppercorns etc before serving - biting into them is NOT pleasant. Thanks! Read More
(11)

Most helpful critical review

Rating: 3 stars
01/14/2010
Might have been better to sprinkle the cashews on top right before serving since they got mushy. Read More
(8)
11 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2008
I omitted the green bell pepper and used fresh garlic and powdered ginger. It turned out great and was even better with some frsh cilantro sprinkled on top. Don't forget to remove the cardamom peppercorns etc before serving - biting into them is NOT pleasant. Thanks! Read More
(11)
Rating: 3 stars
01/13/2010
Might have been better to sprinkle the cashews on top right before serving since they got mushy. Read More
(8)
Rating: 4 stars
09/08/2009
This was a delightful curry - with just the right mix of complementary flavours. I would like the coconut milk to thicken slightly more however. A gorgeous simple and quick recipe; this is a keeper! Read More
(7)
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Rating: 4 stars
10/14/2009
This is a tasty meal but I wanted a little more from this dish. Maybe some ingredients miss in this dish for my taste I don t know. I follow the recipe exactly but I didn t use ginger (I don t like it). This is a great idea to add cashews to the shrimp. Read More
(6)
Rating: 4 stars
05/23/2008
Try this again following the recipe exactly; it was good even with substitutions but I think the actual ingr will be better. Read More
(4)
Rating: 4 stars
12/14/2009
Awesome Read More
(2)
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Rating: 3 stars
02/13/2014
Too time consuming and this recipe isn't clear-- what is done with the cinnamon sticks? Crush? Discard? Leave in? Read More
(1)