MILD PRAWN CURRY WITH CASHEW NUTS

Preparation Method :

• Heat the pan with little oil, when hot add the cashew nuts and stir-fry until golden. Remove with a slotted spoon, toss in a little salt and set aside.
• Blend the ginger and garlic to a fine paste.
• Add the rest of the oil to the pan, add the fenugreek and mustard seeds.
• Add the onion and cook gently until soft, followed by the ginger and garlic paste and cook until any excess moisture dries up,
• Simmer to low flame for about 2 - 3 minutes or until the garlic smells cooked.
• Add the spices and chillies with salt. Once the water has dried up, add a cup of coconut milk, ½ cup water and vinegar.
• Simmer to low flame for about 10 - 12 minutes to a single cream consistency. Adjust the seasoning and tartness.
• Add the prawns and cook until done. Stir in the coconut milk and the cashews. Serve with rice.