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Kerala Cashew-Shrimp Curry
Kerala Cashew-Shrimp Curry

Kerala Cashew-Shrimp Curry

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Cook Minutes 45 Min
Prep : 45 Min
Back to Nature Sea Salt Roasted Jumbo Cashews add a delicious crunch to this dish!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1/2 cup chopped onions
2 cloves garlic, chopped
1 Tbsp. grated gingerroot
1/2 tsp. black mustard seed
1 cup lite coconut milk
1/2 cup water
1/2 cup canned crushed tomatoes
1/2 cup roasted cashews
1/2 tsp. ground turmeric
1/2 tsp. garam masala
1/2 tsp. ground coriander
1/4 tsp. red chili powder or cayenne pepper
1 lb. (450 g) uncooked large shrimp, peeled with tails left on, deveined
2 Tbsp. chopped fresh coriander (cilantro)
2 Tbsp. lemon juice
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How do I make it ?
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Step 1
Heat oil in large skillet on medium-high heat. Add next 4 ingredients; cook and stir 5 min. or until onions are crisp-tender and lightly browned.
Step 2
Add coconut milk, water, tomatoes, nuts and seasonings; stir. Cook 5 min. or until thickened, stirring frequently. Stir in shrimp; cook 8 min. or until shrimp are tender, stirring frequently.
Step 3
Stir in coriander and lemon juice.
Kraft Kitchen Tips!
Special Extra
For added flavour, add cooked fava beans or chopped steamed fresh vegetables, such as zucchini, peas or green beans, with the shrimp.
Serving Suggestion
Serve with Kerala Cashew Rice.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 4.5 g
23 %
Cholesterol 170 mg
Sodium 410 mg
17 %
Carbohydrate 11 g
Fibre 2 g
Sugars 2 g
Protein 25 g
Vitamin A
8 %
Vitamin C
20 %
8 %
25 %
Makes 4 servings, 3/4 cup (175 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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