Chefs Vegetarian Recipe of the Week, Meat Free Prawn and Cashew Curry

Prepared by Charlene Garnesh

Serves 4 – 6
Cooking time 35 minutes
Vegan

Ingredients

• 2 packs Fry’s Meat Free Crispy Prawns
• ¼ tsp. turmeric powder
• ¼ tsp. chilli powder
• 3 tbsp. cashews
• 3 whole cardamom pods, broken
• 2 cinnamon sticks
• 1 tsp. black pepper corns
• 6 tbsp. olive oil
• ½ red onion, finely chopped
• 1 ½ tsp ginger and garlic paste
• Salt to taste
• 1 bay leaf
• ½ cup tomato, finely chopped
• ½ tsp garam masala
• 2 green bell peppers, seeded and finely chopped
• 1 can coconut milk
• Coriander (dhania) to garnish

Method

1. Season Fry’s Prawns with turmeric powder and chilli powder, and fry in 3 tablespoons of oil following instructions on pack.
2. Drain and set aside. Toast cashews, cardamom pods, cinnamon sticks, and pepper corns in a skillet over medium heat until toasted.
3. Remove and set aside.
4. Heat 3 tablespoons oil in a large skillet over medium-high heat, add onion and garlic and ginger paste and cook until the onion is soft.
5. Add salt, bay leaf, tomato, garam masala, and bell peppers and cook through.
6. Mix in prawns, toasted ingredients and coconut milk and allow to simmer between 2-3 minutes.
7. Garnish with coriander.
8. Best served with naan bread or rice.

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