• Prep Time -
  • Cook Time -
  • Serving For 4-6 people
  • Difficulty Normal

Recipe Description

When I came across the recipe for curried cashew prawns, I was captivated by the visual harmony of prawns and cashews swimming together in the curry sauce. What intrigued me further was the use of cashew paste in the sauce, lending it a nutty flavour and a creamy consistency.

I followed the recipe as presented, only to discover later that it was an anglicized twist on a traditional dish, much like chicken tikka masala. Despite lacking the characteristic tempered spices of a traditional Indian dish, I found it to be remarkably delicious. The spiciness was milder, but the tangy notes of tamarind and lime provided a refreshing contrast.

In my adapted version of the recipe, I’ve included steps to temper dried chillies and mustard seeds to infuse more Indian authenticity into the dish. You may omit this step if you prefer less pungency in the curry. Garam masala, literally translating to “mixed spices,” varies from one household to another, making it challenging to prescribe an exact spice ratio. If you can’t find pre-packaged garam masala, curry powder can be a suitable substitute.

Opt for prawns that are smaller in size to match the cashews, even though peeling the shells may require a bit more effort, the result is worth it. The addition of cashew paste not only thickens the gravy like candlenuts but also imparts a delightful nutty sweetness. However, exercise caution and stir continuously after adding the cashew paste to prevent it from burning. Don’t think of the lime wedges as mere garnish; squeeze them over the dish before indulging. They contribute an extra layer of flavour and freshness that complements the tangy tamarind.

Recipe Ingredient

  • Ingredients
  • 1⁄2 cup cashew, for paste
  • 4 tbsp vegetable oil
  • 1⁄2 cup cashews
  • 3 pods of dried chillies
  • 1 tsp mustard seeds
  • 1 bulb red onion, finely sliced
  • 2 cloves garlic, minced
  • 50g ginger, peeled and minced
  • 1 green chilli, roughly chopped
  • 2 tomatoes, diced
  • 2 tbsp garam masala or curry powder
  • 1 tsp turmeric powder
  • 500g medium prawns
  • 2 cups coconut milk
  • 1⁄2 cup cashew paste
  • 1 tbsp tamarind paste
  • Garnish
  • coriander leaves
  • lime wedges


  1. To prepare cashew paste, soak cashews in water for about 30 minutes, then blend in an electric mill into a fine paste and set aside.
  2. In a frying pan, heat oil over medium. Fry cashew nuts until lightly golden, then remove from oil and set aside.
  3. In the residual oil, temper dried chillies and mustard seeds until fragrant. Then add onions to sauté until tender. Add garlic, ginger and green chilli to continue sautéing until lightly seared.
  4. Add tomatoes, garam masala and turmeric to cook until tomatoes soften.
  5. Stir in coconut milk, cashew paste and tamarind and bring to a boil. Toss in prawns and fried cashews to cook for about a minute. Reduce heat to low and simmer for 2-3 minutes, until prawns turn pink and are cooked through.
  6. Sprinkled with coriander to garnish together with lime wedges. Serve warm with steamed rice.

You may also like

Leave a Reply

Your email address will not be published.