Cashew nut korma with shrimp
serves 2
A rich and creamy Indian korma that
combines ground and whole cashew nuts with succulent shrimp.
14 oz (400g) canned chopped
tomatoes
½ cup coconut milk
½ cup water
1 cup whole unsalted roasted cashews
2 tablespoons peanut or canola oil
1 onion — finely chopped
2 cloves garlic — finely chopped
1 tablespoon finely grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon salt
12 green beans — cut into 1-inch pieces
14 large uncooked shrimp — peeled and deveined
Cooked basmati rice to serve
BLEND the tomatoes, coconut milk, water
and ¾ cup of cashews in a food processor until smooth. HEAT the oil
in a large saucepan over a medium heat and cook the onions for 5
minutes, stirring occasionally. ADD the garlic and cook for 3
minutes. ADD the ginger, cumin, coriander, turmeric and chili and
cook 1 minute. ADD the tomato-cashew-coconut mixture and salt and
bring to a boil. ADD the green beans, reduce the heat to medium and
simmer, covered, for 3 minutes. ADD the shrimp and simmer, covered,
for a further 5 minutes. STIR in the reserved ¼ cup of cashews and
serve over rice.
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