King Prawn Nawabi Curry (Indian Takeaway Style)

Mild with cashew butter, almonds, fresh cream and dried fruits, recreate a special Indian restaurant dish at home with this king prawn nawabi curry recipe.

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If you prefer a milder curry, a special Indian takeaway style king prawn nawabi curry is a perfect choice. This Scottish Indian takeaway style recipe uses Indian restaurant style curry broth, as well as a combination of cashew butter, mixed nuts, ground almonds, fresh cream and dried fruit. The resulting curry sauce is mild and full of flavour.

Ingredients For King Prawn Nawabi Curry

This Scottish Indian takeaway style king prawn nawabi curry recipe takes just a few minutes to put together using Indian restaurant style curry broth. This precooked broth is a spice and onion filled blend that you can use in a wide range of dishes. As in many takeaway kitchens, it serves as a building block to curry sauces and makes it easy to cook dishes in just a few minutes. In this case, the broth is cooked out with other ingredients including cashew butter, almonds, single cream and fruit to make a mild and balanced nawabi curry sauce. With sizzling king prawns added, you can serve up your favourite Glasgow Indian takeaway style king prawn nawabi curry in just a few minutes!

• Mixed Nuts
• Sultanas
• Dried Apricots
• Curry Broth
• Garlic Ginger Paste
• Tomato Puree
• Mild Red Chilli Powder
• Dried Fenugreek Leaves (Methi)
• Sea Salt
• Cooked King Prawns
• Fresh Coriander Leaves
• Cashew Butter
• Single Cream
• Caster Sugar
• Creamed Coconut

How To Make King Prawn Nawabi Curry

Making this mild and fruity Scottish Indian Restaurant style king prawn nawabi curry is easy! And, with curry broth in the fridge or freezer, it takes just minutes too. First, a small amount of the curry broth is added to a frying pan or curry pan with garlic ginger paste, tomato puree, chilli powder, dried fenugreek leaves and sea salt. More curry broth is added, along with cooked king prawns, mixed nuts, sultanas, apricots, cashew butter, ground almonds, single cream, caster sugar and creamed coconut. The finished sauce is mild, fruity and utterly delicious, just like one you might expect to receive from a good Scottish Indian restaurant.

Step 1: Prepare Fruit & Nuts

In a bowl, add 1 handful mixed nuts, 6 sultanas and 1 dried apricots, roughly chopped. Set aside.

Step 2: Begin Curry

Heat 80 millilitres curry broth in a curry pan or frying pan over a medium heat. Once the broth begins to sizzle, add 1 teaspoon garlic ginger paste, 1 teaspoon tomato puree, 1/4 teaspoon mild red chilli powder, 1 teaspoon dried fenugreek leaves (methi), Pinch sea salt and 1 small handful fresh coriander leaves, finely chopped. Mix well and simmer for 2 minutes.

Step 3: Simmer Curry

Add another 80 millilitres curry broth, mix well and simmer for 2 minutes. Add 9 cooked king prawns, the remaining 80 millilitres curry broth, 1 teaspoon cashew butter, 1 teaspoon ground almonds, 2 tablespoons single cream, 1 teaspoon caster sugar and 10 grams creamed coconut block. Add half of the prepared fruit and nut mix. Simmer for another 2 minutes until the curry sauce is slightly thick and bubbling hot.

Step 4: Serve

Transfer king prawn nawabi curry to a serving container or large bowl. Garnish with a little extra fresh coriander and top with the remaining fruit and nut mix. Serve with your favourite Indian rice and breads.

Recipe Tips For Indian Takeaway Style King Prawn Nawabi Curry

Vegetarian Alternative: Use tinned / cooked chickpeas or cubed paneer instead of cooked king prawns.
Cooking The Curry Sauce: Each time the curry broth is added, let it simmer well and caramelise in the pan. You’ll see the nawabi curry sauce change colour slightly as it cooks. You can do this with even better results using a curry pan.
More Curry Sauce: If the nawabi curry sauce becomes thick too quickly (or if you like more curry sauce to mop up with plain chapatis), you can add a few tablespoons of water while the curry sauce is simmering.

I hope you’ll try this Indian takeaway style king prawn nawabi recipe. If you do, let me know in the comments how it went!

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King Prawn Nawabi Curry Recipe FAQ

What is curry broth?

Restaurant and takeaway kitchens often use a prepared curry broth. It’s a rich onion and spice filled gravy that can be turned into vindaloo, dansak, South Indian garlic chilli and most every other curry you can think of. You can use this recipe.

Can I use chicken tikka to make tandoori king prawn nawabi curry instead?

You can definitely use cooked tandoori king prawns in this recipe to make a takeaway style tandoori king prawn nawabi curry instead. It’s a great variation that will add a touch of char and smoke flavour to the finished curry sauce.

What can I serve with king prawn nawabi curry?

This mild, fruit and nut filled nawabi curry is delicious with pilau rice and plain chapati.

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Do you like this Indian takeaway style king prawn nawabi curry recipe? If so, buying a copy of my book might appeal to you! In The Indian Takeaway Secret you can find a host of restaurant style recipes that you can make at home. You’ll learn how to make Indian takeaway style pakora, pakora sauce, curry, naan and more! You can buy The Indian Takeaway Secret in paperback or kindle form here.

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