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13 December 2012,04:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.


  • 400 grams large raw prawns, shelled, deveined and rinsed
  • 25 grams fresh root ginger, peeled and roughly chopped
  • 6 garlic cloves, halved
  • 75 ml IDHAYAM sesame oil
  • 420 ml creamy coconut milk
  • 75 grams raw cashew nuts
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 1 onion, sliced
  • 1 tablespoon ground coriander
  • ½ teaspoon turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 6 red or green chillies, to taste
  • White wine vinegar, to taste
  • Salt, to taste

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