For the Masala Paste
2 onions, finely chopped
2 cloves garlic, minced
1piece fresh ginger (about 2cm), grated
3 ripe jam tomatoes, peeled and chopped
1tsp Garam masala
1tsp dried chilli flakes
1tsp coriander powder
(Just using your favourite blend of curry powder is also totally fine, not all of us keep so many spices on hand)
About 15 cashew nuts soaked in cold water
Salt and pepper
Heat about 2 tablespoons of oil and add the onions, garlic and ginger and fry until soft and slightly browned.
Add the tomatoes and spices and cook slowly for about 8 minutes.
Add the cashew nuts and blend.
Add a splash of water if the masala is too dry.
800g Seafood Enterprise Head Off, De-veined Pink Prawns
½ cup coconut milk
2-3 chillies, slit in half
1 star anise
2stems curry leaves
1 teaspoon mustard seeds
1/2teaspoon fenugreek seeds
Fresh coriander to taste
Sprinkle with fresh coriander and serve with Naan bread, Basmati rice and Cucumber Raita