Kaju Jhinga Curry didn’t come from a cookbook or a curry house menu. It wasn’t inspired by a particular dish I’d eaten before or a region I was trying to represent. It simply came from time spent experimenting in the kitchen, diving deeper into British Indian Restaurant (BIR) cooking techniques, and playing with flavour combinations that sounded right in my head—and, thankfully, turned out to be even better on the plate.

The result is this rich, indulgent prawn curry, where tiger prawns are bathed in a velvety coconut and cashew sauce, gently spiced with mustard seeds, cardamom, cinnamon, and curry leaves. It’s mildly spiced, with just enough warmth to keep things interesting, but mellow enough to serve to anyone, even those who shy away from heat. If you’re looking for a curry that feels restaurant-worthy but still homely, you’ve just found it.

BIR Inspiration, My Own Creation

While this recipe doesn’t belong to any traditional Indian regional style, it draws heavily on the techniques that give BIR curries their unmistakable flavour—namely, a punchy mixed powder spice blend, a good glug of base gravy, and a method that builds flavour in fast, deliberate layers.

You start with the usual suspects: mustard seeds popping in hot oil, whole spices releasing their aroma, onions softening into golden sweetness. Then comes the garlic and ginger paste, mixed powder, and base gravy—prepped in advance for maximum flavour and minimum fuss. The cashew and coconut sauce brings everything together into something rich and slightly sweet, with mango chutney adding a little extra roundness and yoghurt keeping things smooth.

It’s the kind of dish that makes you pause mid-bite, nod to yourself, and go back in for more before you’ve even finished chewing.

Perfect for a Midweek Treat or Dinner Guests

One of my favourite things about this curry is how quickly it comes together once you’ve got the essentials ready. The whole thing takes about 30 minutes from start to finish, but it tastes like something you’d laboured over for hours.

That makes it a brilliant midweek treat when you want something satisfying but don’t have the energy for a long cooking session. And if you’re having people over? Pair it with some basmati or pilau rice, maybe a naan or roti to mop up that decadent sauce, and a little lime pickle on the side to cut through the richness—and you’ve got a dish that absolutely holds its own on a dinner table.

I also won’t pretend that a cold bottle of Kingfisher doesn’t improve the cooking process either. There’s something about sipping a beer while whole spices crackle in ghee that makes you feel like you know what you’re doing, even if you’re winging it.

A Quick Word on the Sauce

The heart of this dish is the coconut cashew sauce. It’s just a handful of cashews blitzed with coconut milk and a touch of turmeric until smooth—thick enough to coat a spoon but light enough to simmer down into the perfect curry consistency.

You could skip this step and just chuck in coconut milk and whole cashews, but I’d recommend blending if you’ve got the means. The texture is part of what makes this curry so lush and creamy. That said, this dish is forgiving—play around with it. Add more mango chutney if you like it sweeter, a little green chilli if you want more kick, or a spoonful of cream at the end if you’re feeling extra indulgent.

Servings and Flexibility

As written, this recipe serves two people generously. It’s one of those curries where you’ll probably find yourself going back for seconds. But if you’re serving it as part of a larger spread—alongside rice, sides, or another curry—it will comfortably stretch to four portions.

And that’s kind of the beauty of it. It can be the star of the show or a supporting act, depending on what you need.

If you haven’t yet made the base gravy or mixed powder, I highly recommend starting there. They’re simple to prep in batches and open up a whole new world of home curry possibilities. You’ll find the links throughout this post, or you can head to the Restaurant Style Curry recipe index to explore more.

Let me know how you get on with this one—and if you tweak it, spice it up, or even give it a totally different spin, I’d love to hear about it. Tag @folkestone_foodies on Instagram or leave a comment on the recipe page.

Happy cooking—and don’t forget the Kingfisher.

Recommended Equipment

Catering Iron Kadai Deep Frying Pan Traditional Kadhai for Cooking Indian Chinese Food Wok Pan Hand Hammered Round Bottom Black

Tefal Blendforce II Blender, 2L Plastic Jug, 1.25L Effective Capacity, 600W, 4 Removable Stainless Steel Blades, Smoothie Blender

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Kaju Jhinga Curry

This creamy Cashew Prawn Curry packs in a lot of flavour and is beautifully decadent.

Course Main Course

Cuisine Indian

Keyword Cashew, curry, Kaju Jhinga, Prawn

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 786kcal

Cost £5.26 per portion

Ingredients

• 500 g raw tiger prawns, peeled and deveined
• ½ tsp ground turmeric
• 3 tbsp ghee or mustard oil, or 1½ tbsp of each
• 1 tsp black mustard seeds
• 4 green cardamoms, lightly bruised
• 1 bay leaf
• 10 fresh curry leaves
• 1 inch cinnamon stick
• half a large onion, diced
• 2 red chillies, finely sliced
• 2 tbsp garlic and ginger paste
• 1 tbsp mixed powder
• 200 ml base gravy, warmed through
• 200 ml coconut cashew sauce (see instructions)
• 2 tbsp coconut flour
• 1-2 tbsp mango chutney (to taste)
• salt (to taste)
• 1-2 tbsp natural yoghurt (optional)
• juice of half a lime
• 1 tsp garam masala
• a handful of coriander, chopped

Instructions

For the coconut cashew sauce

• Add a large handful of cashews to a dry pan on a medium heat and toast for couple of minutes to release the oils. Remove from the pan and set aside to cool for a moment.
• Add the cashews to a blender along with a little coconut milk. Blend, adding more coconut milk, a little at a time as needed, until the consistency reaches something similar to double cream.
• Add a little turmeric, about a quarter teaspoon, and whizz again until incorporated.

For the curry

• Peel and devein the prawns, sprinkle with the turmeric, stir and set aside.
• Add the ghee/mustard oil to a large pan or wok on a medium-high heat. When visibly hot, add the black mustard seeds. When they start to pop, add the rest of the whole spices and stir for 30 seconds or so to infuse the flavour. Be careful not to burn them.
• Add the chopped onion and fry until they just start to turn golden brown – around 5 minutes – making sure they don't burn. The onions should be soft and translucent, with a hint of colour to them. Then add the chillies and stir through, frying for another 30 seconds or so.
• Add the garlic and ginger paste and fry until fragrant. Then add the mixed powder, frying for 30 seconds or so to bloom the spices.
• Add a ladle of base gravy to loosen everything up, then leave to simmer until the sauce begins to caramelise. Scrape the caramelised sauce back into the curry, as this is where the flavour is. Add more base sauce when it starts to look dry.
• Add in the coconut flour, along with the coconut cashew sauce and stir well. Stir in the mango chutney and a little salt to taste.
• Now add the prawns, cooking through until they start to turn pink, then reduce the heat to low. Residual heat should cook them through nicely – you don't want to overcook them or they will go tough.
• Stir through the natural yoghurt if you want a creamier sauce. Finish with the lime juice, a sprinkle of garam masala, and a scattering of chopped coriander.

Notes

This recipe makes enough for 4 reasonably sized portions as part of a bigger meal that includes rice and sides or naans. If you’re just serving this on it’s own with rice, it will feed 2 comfortably.

The post Kaju Jhinga Curry – A Decadent BIR Style Cashew Prawn Curry appeared first on Folkestone Foodies.

Along side the BIR base gravy (see my recipe here), mixed powder helps you create restaurant standard curries from scratch in less time than it takes to order a takeaway.

Most mixed powder recipes use curry powder – this one doesn’t!

Now, a lot of mix powder recipes you find on the internet include Madras curry powder, or mild curry powder. This is mainly as a shortcut to include small amounts of other trace spices, but we’re skipping that. Instead, we’re making a gourmet version that focuses on whole spices, freshly ground for maximum flavour and depth. You’ll need a good spice grinder or mortar and pestle for this, but it’s worth it.

By toasting and grinding your own spices, you unlock a more complex, aromatic blend that takes your curries to the next level. Sure, you could use pre-ground spices if you’re in a rush. But taking the time to make this properly will elevate your BIR curries with a whole new depth of flavour. And once you’ve made a batch, it’s there, ready to use whenever you get the urge to whip up a delicious curry.

A note about the Garam Masala in this recipe

Garam masala is a mix of spices. Another great tip for boosting flavour in your curries is toasting and grinding your own garam masala. You can buy a whole spice garam masala mix and grind it fresh at home. This isn’t just useful for this recipe but also for garnishing curries at the end of cooking. Many BIR recipes call for a final sprinkle of garam masala before serving. Using freshly ground spices here brings even more depth and fragrance to your dish.

It might seem like a lot of prep work, but trust me, once you have a stock of these freshly ground spices to use in your recipes, you can knock up amazing curries in a matter of minutes!

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Mixed Powder Recipe: The BIR Shortcut For Flavourful Curries

Whip up a batch of this and use it whenever a curry recipe calls for mixed powder.

Course Ingredient

Cuisine Indian

Keyword bir, curry, mixed powder

Prep Time 8 minutes minutes

Cook Time 2 minutes minutes

Total Time 10 minutes minutes

Servings 15 curries

Ingredients

• 2 tbsp Cumin seeds
• 2 tbsp Coriander seeds
• 1 tbsp Fenugreek seeds
• 1 tbsp Fennel seeds
• 1 tsp Black peppercorns
• 2 tbsp Ground turmeric
• 1 tbsp Paprika (not smoked)
• 1 tbsp Garam masala

Instructions

• Toast for maximum flavour – Heat a dry pan over medium heat and add the cumin, coriander, fenugreek, fennel, and black peppercorns. Toast them for 1-2 minutes, stirring constantly, until they release their fragrance. Be careful not to burn them.
• Grind to perfection – Let the toasted spices cool for a minute, then grind them into a fine powder using a spice grinder or mortar and pestle.
• Mix it up – Combine the freshly ground spices with turmeric, paprika, and garam masala in a bowl, stirring until evenly blended.
• Store it right – Transfer to an airtight jar and keep in a cool, dark cupboard. This mix will stay fresh for around three months before the flavours start to fade.

Notes

How Much Does This Make?

This batch of mixed powder will make approximately 15–20 curries, depending on how much you use per dish. Most BIR-style curries require 1 to 2 teaspoons of mixed powder per portion. Since this recipe yields around 9–10 tablespoons (roughly 27–30 teaspoons), you can expect it to last for at least 15 curries at 2 teaspoons per dish, or up to 20 curries if using a lighter hand.

How to Use It

• BIR Curries: This powder replaces generic curry powder in any BIR-style recipe. Typically, 1–2 teaspoons per portion is ideal, but adjust to taste.
• Customisation: Want a little extra depth? Add a pinch of ground cardamom or mustard seeds for a more aromatic twist. 
• Release The Flavour : Mixed powder is often added early in the cooking process, right after frying the onions and garlic, to release its full flavour.

The post BIR Mixed Powder Recipe – The Secret to Restaurant-Style Curries appeared first on Folkestone Foodies.

For years, I assumed restaurant-style curries were all about slow-cooking everything in one pan. Turns out, the trick is to prepare a neutral, aromatic base sauce in advance, which can then be adapted into anything from a fiery madras to a creamy korma. Once you have this base gravy ready, you can make a proper BIR-style curry in about 10 minutes.

What Exactly is a BIR Base Gravy?

Think of it like a curry stock. It’s a lightly spiced onion-based sauce that forms the backbone of most BIR dishes. Unlike traditional Indian home cooking, which often builds flavour by slow-cooking everything together, the BIR method separates the base from the final seasoning and spice blend, making it highly versatile.

While every restaurant has its own slight variation, most base gravies follow a similar blueprint:

• A load of onions (seriously, we’re talking a kilo or more)
• A few extra vegetables for sweetness (carrots and peppers are common)
• Aromatic spices to start building layers of flavour
• Tinned tomatoes to add richness and colour
• Stock or water to loosen everything into a pourable sauce

Once blended, this transforms into the silky-smooth sauce that gives BIR curries their signature texture.

Making the Perfect Base Gravy

After experimenting with various recipes, I’ve fine-tuned my own version that balances sweetness, spice, and depth. Here’s how to make it:

Ingredients:

• 120ml vegetable oil (sunflower or rapeseed also works well)
• 1kg onions, chopped
• 1 tsp salt
• 8 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 2 tbsp garam masala
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1½ tsp turmeric
• 1 tsp cinnamon
• 1 tsp black pepper
• 1 red pepper, chopped
• 1 green pepper, chopped
• 100g white cabbage, chopped
• 1 medium carrot, peeled and chopped
• 400g tinned chopped tomatoes
• 2 litres vegetable or chicken stock

Method:

1. Sweat the onions – Heat the oil in a large pan over medium heat, then add the onions. Cook for around 20 minutes, stirring occasionally, until they’re soft and lightly golden.
2. Build the base – Stir in the garlic and ginger, cooking for another minute. Then add the dry spices, giving them a quick toast to release their aromas.
3. Add the veggies and tomatoes – Chuck in the peppers, cabbage, carrot, and chopped tomatoes. Stir well so everything is nicely coated in the spices.
4. Pour in the stock – Bring to a gentle boil, then lower the heat and let it simmer for about an hour. This allows the vegetables to completely soften and the flavours to develop.
5. Blend until smooth – Once cooled slightly, blend the mixture until silky-smooth. The texture should be like a thick soup.
6. Prepare for use – If it’s too thick, add a little water until it has the consistency of semi-skimmed milk. Keep it warm before adding to curries to maintain cooking temperature.

How to Store It

This base gravy is ideal for batch cooking. Once it’s cooled down, portion it into containers and refrigerate for up to 5 days. For longer storage, freeze it in individual portions, ready to defrost whenever a curry craving strikes. Keep it thick to save fridge or freezer space, and add water to thin it down before adding it to your curries.

Using the Base Gravy in Curries

Now for the fun part—turning it into an actual curry. The base gravy itself is mildly spiced but not overpowering, meaning you can easily adapt it to create different dishes by adding extra spices, chilli, or cream as needed.

Here’s a basic guide to using it:

• Heat oil in a pan, add whole spices (like cumin seeds or cardamom pods) if desired.
• Add a spice blend of your choice (e.g., more garam masala, chilli powder, or fenugreek for a deeper flavour).
• Stir in your chosen protein or veg, then ladle in some hot base gravy, letting everything simmer together.
• Adjust seasoning and consistency as needed—some curries will need more tomato, cream, or coconut milk.

This method allows you to make different curries quickly while keeping that authentic restaurant flavour.

Final Thoughts

Making a batch of BIR base gravy might feel like an extra step, but once you’ve done it, you’ll wonder how you ever made curry without it. It completely changes the game, giving your homemade curries that signature restaurant-style richness and depth.

Whether you’re making a spicy jalfrezi, a tangy bhuna, or a smooth butter chicken, this base will give you a serious head start. And the best part? You’ll be able to cook up a proper curry in the time it takes to order a takeaway.

So, ready to take your curry game up a notch? Give it a go and let me know how it turns out!

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Base Sauce (Base Gravy) for BIR Style Curries

If you want that takeaway taste at home, here's how the restaurants do it.

Course Sauce

Cuisine Indian

Keyword base gravy, base sauce, bir, curry

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 3 litres

Ingredients

• 120 ml Vegetable Oil
• 1 kg Onions, roughly chopped
• 1 tsp Salt
• 8 cloves Garlic, minced
• 2 tbsp Fresh Ginger, minced
• 2 tbsp Garam Masala
• 2 tbsp Ground Coriander
• 1 tbsp Ground Cumin
• 1 tbsp Paprika
• 1.5 tsp Ground Turmeric
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Ground Cinnamon
• 1 Medium Carrot, peeled and roughly chopped
• 100 g White Cabbage, roughly chopped
• 1 Red Bell Pepper, roughly chopped
• 1 Green Bell Pepper, roughly chopped
• 400 g Tinned Chopped Tomatoes
• 2 ltrs Vegetable or Chicken Stock

Instructions

• Soften the onions – Heat the oil in a large pan over medium heat, then add the onions and salt. Cook the onions gently for about 20 minutes, stirring occasionally, until they become soft and slightly golden.
• Add aromatics and spices – Stir in the garlic and ginger, cooking for another minute or two. Next, sprinkle in the garam masala, coriander, cumin, paprika, turmeric, cinnamon, and black pepper. Stir everything well and allow the spices to cook for another couple of minutes.
• Incorporate the vegetables – Add the carrot, cabbage, peppers and tomatoes. Stir well to ensure everything is evenly mixed.
• Simmer with stock – Pour in the stock and bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for around an hour, allowing the vegetables to fully soften and the flavours to develop.
• Blend until smooth – Once cooked, allow the mixture to cool slightly before blending it into a smooth consistency using a stick blender or a jug blender. The finished texture should be similar to a thick soup.
• Prepare for use – When adding this to curries, the base gravy should be heated and thinned with a little water if necessary, ensuring it reaches the consistency of a light sauce. Keeping it warm before adding to a curry will help maintain the right cooking temperature.

Notes

Storage Tips:

• Cool the gravy completely before storing.
• It can be kept in the fridge for up to five days.
• For longer storage, divide it into portions and freeze. Defrost overnight in the fridge before reheating.

The post How to Make the Ultimate BIR Base Gravy for Restaurant-Style Curries at Home appeared first on Folkestone Foodies.