This is a very flavoursome curry, the pistachios really make this dish and the taste is quite different to your normal creamy base.

You can use chicken, veggies, tofu or whatever you fancy in the curry.

You can make this Vegan, just use coconut oil to replace the ghee, coconut cream to replace the yoghurt or soya yoghurt, and replace the honey with maple syrup.

• Serves 2
• 1 tbsp. ghee 
• 1 onion, chopped roughly
• 1/2 chillies depending on taste, removed the stem
• 3 cloves of garlic, peeled
• 50g ginger, chopped roughly (no need to peel)
• 1 heap tbsp. coriander powder
• 1 tbsp. cumin powder
• 1/2 tbsp. fenugreek powder
• 8 green cardamoms, seeds only
• 1 tsp turmeric
• 1 cinnamon stick
• 60g pistachio nuts, de-shelled
• 50g coconut cream block
• 100ml water
• 1 tbsp. tomato puree
• 200g natural yoghurt
• Juice of 1 lemon
• 1 heap tbsp. runny honey
• 2 tsp. garam masala
• 10-12 large prawns (5/6 person)

• Heat the ghee and fry the onions, chilli, garlic, and ginger until the onions have softened but not browned. Add the coriander/cumin powder, fenugreek, cardamom, turmeric, cinnamon and coat the onions with these spices. Season with salt. Add all of this to a blender/ smoothie maker with the pistachios and coconut cream block. Blend to a smooth paste.
•  Scrape this paste back into the pan, also pour a little water into the tub and shake to get out all the paste, pour this into the pan too. Keep the heat on a simmer and cook this paste a little more, add the 100ml water. Add the tomato puree and the yoghurt. 
•  Make sure you keep stirring as this will stick and spit a little. Add the lemon juice, honey and the garam masala and taste. Add more salt if needed. 
• Add the prawns and cook for 5 minutes, or until cooked.
• Serve with extra chopped up pistachios sprinkled on top.