King Prawn Nawabi Curry (Indian Restaurant 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.
Servings 1 portion
Equipment
- 1 Frying Pan or Curry Pan
Ingredients
- 1 handful mixed nuts
- 6 sultanas
- 1 dried apricots, roughly chopped
- 80 millilitres curry broth (for the first stage)
- 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
- 1 small handful fresh coriander leaves, finely chopped
- 80 millilitres curry broth (for the second stage)
- 9 cooked king prawns
- 80 millilitres curry broth (for the third stage)
- 1 teaspoon cashew butter
- 1 teaspoon ground almonds
- 2 tablespoons single cream
- 1 teaspoon caster sugar
- 10 grams creamed coconut block
Instructions
- In a bowl, add 1 handful mixed nuts, 6 sultanas and 1 dried apricots, roughly chopped. Set aside.
- 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.
- 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.
- 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.