Shrimp makhani

Special equipment • food processor

Serves 8

1lb 9oz (700g) shelled, uncooked shrimp

sea salt and freshly ground black pepper

6 garlic cloves, finely chopped

6in (15cm) piece of fresh root ginger, peeled and finely chopped or grated

3 tbsp vegetable oil

1 cup plain yogurt

2–3 tsp chilli powder

2 cinnamon sticks, broken into pieces

4 fresh red chillies, seeded and finely chopped

6 cardamom pods, crushed

1lb 9oz (700g) tomatoes

4 1⁄2oz (125g) cashew nuts, ground, plus a handful, roughly chopped, to garnish

2–3 tsp ground fenugreek

1 cup heavy cream

Method:

1 Season the shrimp and toss with half the garlic, half the ginger,1 teaspoon of the oil, the yogurt, and chilli powder. Heat a large, deep frying pan, then add the shrimp coating them with as much of the yogurt as you can. Cook over high heat, tossing frequently, for 2 minutes, or just until they turn pink. Remove and set aside.

2 Heat the remaining oil in the pan, add the rest of the ginger and garlic, cinnamon, chillies, and cardamom pods, and cook over low heat, stirring occasionally, for 2 minutes. Add the tomatoes and cook for 10 minutes, or until they start to reduce. Add a little hot water and simmer for another 10 minutes.

3 Put the tomato mixture into a food processor and blend until smooth. Pass through a sieve into the pan, then stir through the ground cashew nuts and fenugreek and simmer for 10 minutes, adding a little hot water if the sauce becomes too thick. Add the prawns and the cream, stir, taste, and season, if needed. Cook for 5 minutes more, then garnish with the chopped cashew nuts and serve with rice.

Shrimp makhani