Monday, 25 July 2011

Cashew-Prawn Masala (Quick Fix)

Prawns: 250 g
Cashew nuts: 100 g
Kashmiri chilli: 10
Garlic: 2 cloves
Tomato: 2 ripe ones
Ginger: a small piece
Aniseed: 1 tsp
Tomato ketchup: 1 tbsp
Green chilli: 2 slit
Oil: 2 tbsps
Salt to taste

Soak kashmiri chilli in hot water for ½ an hour & grind with garlic, ginger, tomato & salt.
Heat oil, fry cashew nuts & remove. Add aniseed & ground paste.
Sauté well till oil clears on the sides of pan.
Add tomato ketchup, green chilli & prawns.
Cover & cook till prawns are done. (about 5 minutes.)
Last add fried nuts, adjust salt & serve.

NOTE: Kashmiri chillies are less pungent & gives the dish a nice colour. If using ordinary chilli, cut down on the numbers. 


  1. I thought Kashmiri chillies were very hot.

  2. No. kashmiri chillies are very mild. In India the Guntur chillies & the Pandi varieties are very pungent