30g fresh ginger, peeled and roughly chopped
6 fat cloves garlic, halved
5 tbsp vegetable oil
60g raw cashew nuts
½ tsp fenugreek seeds
1 tsp mustard seeds
1 onion, sliced
1 rounded tbsp ground coriander
¾ tsp turmeric
¾ tsp ground black pepper
1 tsp ground cumin
4 to 6 red or green chillies, left whole or slit for more heat
400ml coconut milk (don’t shake)
2 tbsp white wine vinegar
350g large raw prawns, shelled, deveined and rinsed
- Blend the ginger and garlic with a little water to make a paste. Heat 1 tsp of the oil in a pan, add the cashews, stir-fry until golden, then remove; toss with a little salt and set aside.
- Heat the rest of the oil in the pan and add the fenugreek and mustard seeds; they’ll start popping. Add the onion and cook gently until soft. Add the ginger-garlic paste, cook out the excess moisture, reduce the heat and stir for about 2 minutes.
- Add the spices, chillies, salt and a splash of water. Spoon off the thicker part of the coconut milk and reserve, then add 250ml of the thinner coconut milk, 100ml water and the vinegar to the pan.
- Bring to the boil, then simmer for 10 minutes and season; the sauce should have the consistency of reduced-fat cream.
- Add the prawns and cook for about 3 minutes until opaque. Stir in the remaining thicker coconut milk and the cashews. Serve with rice.