Some recipes are born out of nostalgia. Others are passed down, scribbled on index cards, or whispered over the phone from one generation to the next. And then there are recipes like this one—born from sheer curiosity and a craving for something just a bit different.
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
Kaju Jhinga Curry
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.
