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.
