Prawn curry for curry lovers

Google up for an Indian recipe, you will find hundreds around. Recipes differ from region to region, people to people and palate to palate. One of my favorite which in general most liked is using a cashew paste.
I always loved this recipe for it goes well both with Indian breads and also with any Indian rice preparations.

Ingredients (for 2 portions)

• u15 shrimps
• 20g butter for cooking
• 1 teaspoon (5g) cumin seeds
• 1 stick cinnamon (about 3cm long)
• half a medium onion roughly chopped
• half a medium tomato roughly chopped (make sure u use 5/6 tomatoes, no to tomatoes that have a little acidic taste)
• 50g cashew
• 2 - 3 dry red chilly (non spicy,) 
• 5g cumin powder
• 50ml heavy cream 

Method

I would recommend using a non stick pan. cashew paste sticks to bottom and you don't wanna burn them.

Melt butter and wait till it heats. sprinkle cumin seeds and cinnamon. allow them to brown a bit.

Add ginger and garlic paste, onions, tomatoes, cashews and chillies.

saute it for a about 5mins.

cool the mixture and make a very smooth paste. smoother ur paste is, smoother your curry would be.

Bring back the paste into the pan.. cook stirring constantly for about 10mins on a slow flame.

Add shrimps and stir for a minute or two.

Add water according to your desired consistency. 

Allow it to simmer for at least 15mins.

Whisk in cream just before you take off the range.

sprinkle cumin powder and give a mix.