Grinde together :35g fresh ginger, peeled and roughly chopped and 6 garlic cloves chopped 5 tablespoon oil60g raw cashew nutssalt to taste1/2 teaspoon fenugreek seeds1 teaspoon mustard seeds1 onion, sliced1 tablespoon ground coriander1 teaspoon turmeric1 teaspoon black pepper1 teaspoon ground cumin (can add more)4-6 red or green chillies, as per taste400ml coconut milk2 tablespoon vinegar350g prawns, shelled, deveined and rinsed (I used frozen)
1. Heat 1 teaspoon oil in a frying pan and stirfry cashews until golden. Remove, toss in salt and keep aside.2. Add the rest of the oil to the pan. Once hot, add fenugreek and mustard seeds - they will start popping. Once noise dies down a bit, add the onion and cook gently until soft.3. Add the ginger garlic, cook until moisture dries up, then reduce the heat and stir over a low flame for 2 minutes or so, until garlic smells cooked.4. Add the spices and chillies, salt and splash of water. once the water has dried up, add the 250ml of the thinner part of the coconut milk, 100ml water and then the vinegar.5. bring to a boil, then simmer for 10 minutes. taste, adjust the seasoning. cause should have the consistency of single cream6. add the prawns and cook until done, in about 3-5 minutes they will have curled up and become opaque. stir in the remaining, thicker coconut milk and the cashews. serve with rice.