Visual harmony of prawns and cashews

WHEN I came across the recipe for curried cashew prawns, I was captivated by the visual harmony of prawns and cashews swimming together in the curry sauce.

What intrigued me further was the use of cashew paste in the sauce, lending it a nutty flavour and a creamy consistency.

I followed the recipe as presented, only to discover later that it was actually an anglicised twist on a traditional dish, much like chicken tikka masala.

Despite lacking the characteristic tempered spices of a traditional Indian dish, it was remarkably delicious. The spiciness was milder, but the tangy notes of tamarind and lime provided a refreshing contrast.

In my version of the recipe, I’ve included steps to temper dried chillies and mustard seeds to infuse more Indian authenticity into the dish. You may omit this step if you prefer less pungency in the curry.

Garam masala, literally translated as “mixed spices,” varies from one household to another, making it challenging to prescribe an exact spice ratio. If you cannot find pre-packaged garam masala, curry powder can be a suitable substitute.

In the reserved oil, temper the spices then add onions, garlic, ginger and chillies to saute until fragrant. Lastly, add tomatoes to cook until soft.

Opt for prawns that are smaller in size to match the cashews. Though peeling the shells may require a bit more effort, the result is worth it.

The addition of cashew paste not only thickens the gravy like candlenut but also imparts a delightful nutty sweetness.

However, exercise caution and stir continuously after adding the cashew paste to prevent it from burning.

Don’t think of the lime wedges as mere garnish; squeeze them over the dish before indulging. They contribute an extra layer of flavour and freshness that complements the tangy tamarind.

(Left) Get prawns that are about the same size as the cashews or slightly bigger so that the two mimic each other in the finished dish. — Photos: MARIA IBRAHIM/The Star

Spiced cashew prawns

Ingredients

½ cup cashew, for paste

4 tbsp vegetable oil

½ cup cashews

3 pods dried chillies

1 tsp mustard seeds

1 bulb red onion, finely sliced

2 cloves garlic, minced

50g ginger, peeled and minced

1 green chilli, roughly chopped

2 tomatoes, diced

2 tbsp garam masala or curry powder

1 tsp turmeric powder

500g medium prawns

2 cups coconut milk

½ cup cashew paste

1 tbsp tamarind paste

Garnish

coriander leaves

lime wedges

Remove all shells and heads from the prawns and saute the flesh until they just turn pink when cooked.

Method

To prepare cashew paste, soak cashews in water for about 30 minutes, then blend in an electric mill into a fine paste and set aside.

In a frying pan, heat oil over medium. Fry cashew nuts until light golden, then remove from oil and set aside.

In the residual oil, temper dried chillies and mustard seeds until fragrant. Then add onions to saute until tender. Add garlic, ginger and green chilli to continue sauteing until lightly seared.

Add tomatoes, garam masala and turmeric to cook until tomatoes soften.

Stir in coconut milk, cashew paste and tamarind and bring to a boil.

Toss in prawns and fried cashews to cook for about a minute. Reduce heat to low and simmer 2-3 minutes, until prawns turn pink and are cooked through.

Sprinkle with coriander to garnish together with lime wedges. Serve warm with steamed rice.