Shrimp Cashew Curry

Shrimps in cashew curry is on the top of my ultimate comfort food list. Fresh and full of fabulous flavor, this shrimp cashew curry is easy enough for everyday lunch and fancy enough for special meals!



Grilled, fried or gravy, shrimps are loved in my family in whatever form it’s cooked. Shrimps marinated in tandoori masala and grilled is something I absolutely love, My girls would die for fried dynamite shrimps, the spicy ones! Hubby likes shrimp curry, so I guess today is his day.



Use the freshest shrimps for this recipe, peel shrimps, and remove the head and legs. Peel the shells from shrimps and squeeze the tail to remove it from the body. To devein a shrimp, use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein.

Put the shrimps in a colander and rinse them in the sink with cold water. Use your hands to rinse each prawn individually.


Despite the fact that this curry looks a bit fancy, this recipe comes together in one pot quite quickly.

Do not overcook the shrimps else they will become rubbery. The ideal time for cooking it is 6-8 minutes.


Shrimp Cashew Curry Print

Prep time

20 mins

Cook Time

30 mins

Total Time

50 mins

  • Course : Main course
  • Servings : 4
  • Description : Creamy cashews add a velvety richness to this flavorful shrimps curry paired best with roti or rice.


    • 500 gm Shrimps, peeled and deveined
    • 10-12 cashew nuts
    • 1 medium onion finely chopped
    • 2 medium tomato chopped
    • 2 tbsp. tomato puree (readymade)
    • 1-2 tsp red chili powder
    • 1 tsp cumin-coriander powder
    • 1 tsp turmeric powder
    • 1-2 tsp garam masala
    • 1 tsp jeera
    • 1 tbsp. ginger-garlic paste
    • Salt to taste
    • Oil
    • Fresh cilantro leaves


    1. Soak the raw cashew in a bowl of water and let it sit overnight. Next day rinse it well and set aside until needed
    2. Blend cashews into a fine smooth paste and set aside.
    3. Heat oil in a wide heavy pot over moderately low heat.
    4. Add jeera let it crackle, add onion sauté it for few minutes until translucent. Make sure not to burn them.
    5. Add ginger garlic paste and sauté it for another min, until raw smell disappears
    6. Add chopped tomatoes and fry it about 5-8 minutes.
    7. Add salt to taste, it helps to cook tomatoes sooner, add tomato puree and stir well.
    8.  Add all the spices and give it a good stir so its combines well.
    9. Now add the cashew paste and stir well.
    10. Add some water and shrimps into gravy and let it cook.
    11. Add this stage if gravy looks too thick add about ½ cup of water and stir
    12. Bring it to simmer till it becomes tender. let it simmer for two minutes and remove from the heat.
    13. Add garam masala, you can adjust the consistency by adding some water if the gravy is thick.
    14. Garnish it with cilantro leaves.
    15. Serve with rotis or basmati rice whichever you prefer.




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