Ingredients
- 4 green cardamom pods
- 2 tbsp oil
- 4 cloves
- 2" piece cassia bark
- 1 medium onion, finely sliced
- 3 cloves garlic, finely crushed
- 1½" piece ginger, finely crushed
- 2 green chillies, seeded and finely chopped
- ½ tsp tumeric
- 1 level tsp coriander power
- 1 tsp cumin powder
- 100-150 ml water
- 1-1½ cans of coconut milk or the extract of 2 coconuts
- 100 g ground almonds
- 50 g broken cashew nuts
- 5 or 6 fresh curry leaves
- 500 g white king prawns or black tiger prawns or 5-6 fish steaks of your choice, sea bass is recommended
How to Make It
- Allow up to an hour for preparation.
- Take a casserole pot and add the oil over a medium heat. When just hot and hazy add the cracked cardamom, cloves and cassia bark and sauté for a minute on medium heat
- Add the sliced onion and sauté until hazy or translucent. Do not allow to brown, therefore keep the flame on a medium setting.
- Add the garlic, ginger and green chillies, again taking care not to brown the above process should not take more than 5 minutes.
- Mix the turmeric, cumin and coriander powders in approximately 100-150 ml of water and add to the pan.
- Blend the coconut milk, ground almonds and the cashew nuts in a blender or processor until you have a smooth paste. Add a little water if required to give it a single cream consistency.
- As soon as the liquid in the pan starts to dry add the coconut milk mixture and stir continuously for 1-2 minutes, then add the curry leaves but do not cover the pan.
- Bring the contents slowly to the boil stirring slowly but firmly, right to the bottom of the pan.
- Add salt, taste and simmer for 1-2 minutes, then cook for a further minute or 2 and then add the fish or prawns.
- Leave the pan on the heat for only 2 more minutes then cover the pan and take off the heat. The temperature of the curry will be adequate to cook the fish or prawns ready for serving within 5-6 minutes. To Serve
- This dish is best served with fried papads and plain rice or a light cumin pulao.
