Worm Blog
  • Prawn, Coconut and Cashew Curry for 4

Prawn, Coconut and Cashew Curry for 4

Authentic Alfresco

We've been sent this recipe by our friends at Kadai firebowls and are definitely going to have to give it a try!  These types of recipes with tons of ingredients always look a bit daunting initially, but if we perhaps give ourselves a little more than the 20 mins prep time advertised we'll get it sorted. As with all first time recipes, try it out on relatives first!  Buy your prawns from an independent fishmonger if you can and although supermarkets have all the ingredients these days, try an Asian food shop for some authentic tastes and smells if you have one near you.

Look out for special offers during our Authentic Alfresco promotion which runs until 31st May 2022.

Do let us know how you get it with it!

Featured Products:

And of course - your choice of Kadai Firebowl

Preparation time: 20 minutes

Cooking time: 45 minutes



  • 3 tbsp oil
  • 6 onions, chopped
  • 1kg whole king prawns
  • 2 cinnamon sticks
  • 8 cardamon pods
  • ½ tsp cumin seeds
  • 3 cloves
  • 1tsp chilli powder
  • 2 tsp turmeric
  • 3 tsp ground coriander
  • 800g tinned chopped tomatoes
  • 2 bananas
  • ½ pint water
  • 1kg potatoes, parboiled
  • 1 thumb ginger, chopped
  • 5 cloves garlic, crushed
  • 1 green chilli, chopped
  • 1 sweet red pepper, chopped
  • 400ml coconut milk
  • 2 tbsp tamarind paste
  • 200g cashew nuts
  • Bunch fresh coriander, chopped
  • 3 tbsp natural yoghurt
  • 2 limes
  • Salt


  1. Bring the Cooking Bowl to a high heat and add 2 tbsp oil.
  2. Add the onions to the Cooking Bowl along with a pinch of salt, then cook down until they are dark.
  3. Whilst the onions are cooking put a large Skillet Pan over the heat with the final tbsp of oil.
  4. Pan fry the king prawns in the Skillet Pan until they turn pink, then let them rest and cool down.
  5. Scoop the onions out of the Cooking Bowl, leaving a third in there with some extra oil to crisp up. Once they are crispy remove from the Cooking Bowl and put to one side. 
  6. Put half of the larger portion of onions back into the Cooking Bowl, followed by the cinnamon sticks, cardamom pods, cumin seeds and cloves – stir thoroughly.
  7. Then add the chilli powder, 1 tsp turmeric, 2 tsp ground coriander, stir through and cook for 1 minute.
  8. Add the chopped tomatoes.
  9. Break the bananas into chunks and throw them into the Cooking Bowl along with the water – this will be the Bombay Potato and Bananas.
  10. Leave that cooking down while you deshell and thread the king prawns – leaving 5 or 6 of them in shells for presentation at the end.
  11. Once the Bombay dish has been cooking for some time and the banana chunks have disappeared add in parboiled potatoes and cook for a further 10 minutes.
  12. During those 10 minutes reheat the Skillet Pan with some oil and add in ginger, garlic, green chilli and sweet red pepper; let them sweat down until they begin to caramelise. 
  13. Throw in the rest of the larger portion of onions, 1 tsp turmeric, 1 tsp ground coriander and give it a good stir. 
  14. Pour in the coconut milk and add tamarind paste, then mix together.
  15. Sprinkle in cashew nuts, half of the fresh coriander and the shelled prawns; plus a big squeeze of lime juice.
  16. Take the Cooking Bowl off the heat and place on the trivet stand, then garnish with natural yogurt and the remaining fresh coriander, finished off with the crisped up onions.
  17. Finally take the Skillet Pan off the heat and garnish with the whole king prawns and a few lime wedges.



Leave a comment

Please note, comments must be approved before they are published. Your email address will not be published.