Prawn, Coconut And Cashew Curry - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None red onion, thinly sliced
2 cloves garlic, finely chopped
1 piece (3/4 inch) ginger, peeled and finely chopped
1 None long green chili pepper, thinly sliced
2 None plum tomatoes, coarsely chopped
2 tsp garam masala
1 tsp ground turmeric
1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
1/2 cup cashews, toasted
1 tbsp tamarind paste
None None Cilantro leaves, to serve
None None Basmati rice, lime wedges, to serve

Preparation

Heat oil in a large, deep skillet on medium heat. Saute onion, garlic, ginger and chili pepper 3-4 mins, until onion is tender.
Add tomatoes, garam masala and turmeric. Cook 4-5 mins, until tomatoes soften.
Stir in shrimp and cook 1 min. Mix in coconut milk, cashews and tamarind paste. Bring to a boil. Reduce heat to low and simmer 2-3 mins, until shrimp change color and are cooked through.
Sprinkle with cilantro. Serve with steamed rice and lime wedges.