Green Prawn Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
5 cm piece cassia
4 green cardamom pods, lightly crushed
4 cloves
1 onion, finely chopped
3 garlic cloves, crushed
4 cm gingerroot, finely grated
2 green chilies, seeded, finely chopped
1/2 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon ground cumin
150 ml water
500 ml coconut milk
50 g cashew nuts, roughly chopped
110 g ground almonds
5 -6 fresh curry leaves (roughly chopped)
500 g tiger shrimp, shells removed
2 tablespoons roughly chopped coriander leaves

Preparation

Heat a heavy-bottomed casserole, and add oil, when hot add the cardamom, cloves and cassia bark.
Cook for one minute on medium heat.
Add the sliced onions and cook for 3-4 minutes, or until translucent, make sure the onion does not brown.
Add the garlic, ginger and green chillies, and cook for 4-5 minutes.
Mix the turmeric, ground cumin and ground coriander with the water to make a paste, and add to the pot.
Place the coconut milk, ground almonds and cashew nuts into a food processor and blend until you have a smooth paste, add a little water if required to give it a single cream consistency.
As soon as the liquid has reduced down in the pot, add the coconut milk mixture and stir continuously for 1-2 minutes, add the curry leaves, and bring to the boil, stirring slowly.
Add salt, to taste, and simmer for 1-2 minutes, then add the prawns, continue to cook for a further 1-2 minutes, before removing the saucepan from the heat.
Sit for 5-6 minutes, while the latent heat of the curry cooks prawns.