1/1 Photo of Jhinga Nisha (Prawns in Saffron, Cashew Nut and Almond Sauce!)
1 hr 30 mins
I found this recipe some months back in the 'Weekend magazine". This is a very traditional simple Bengali, Indian curry. My brother, who loves non-veg. food, seems to lick his fingers clean everytime we make it for him.
My Private Note
Units: US | Metric
- 75 g unblanched almonds
- 25 g unsalted cashews
- 1 kg large raw shrimp, shelled
- 1 pinch saffron
- 3 tablespoons milk
- 8 green cardamoms
- 4 tablespoons ghee or 4 tablespoons clarified butter
- 200 g finely chopped onions
- 3 green chilies, finely chopped to taste
- 20 g finely chopped fresh ginger
- 1 pinch salt
- 150 ml single cream
- 25 g fresh coriander, chopped
- 1Drop almonds and cashewnuts in 2 separate pans of boiling water.
- 2Boil for 30 minutes and drain.
- 3Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
- 4Whiz until they form a paste.
- 5Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord.
- 6Wash and pat dry.
- 7Crumble saffron into warm milk.
- 8Leave to infuse.
- 9Remove the tiny black cardamom seeds and grind to a fine powder.
- 10Set aside.
- 11Heat the ghee in a wide pan over medium-high flame.
- 12Saute the onions until golden and the oil starts to separate from them.
- 13Add chillies and ginger.
- 14Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan.
- 15Add the prawns and 2 tbsps.
- 16of cold water.
- 17Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency.
- 18Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
- 19Finally, add the cream and once hot transfer to a serving dish.
- 20Sprinkle with cardamom powder and fresh green corriander leaves.
- 21Serve hot with steamed Basmati white rice.
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Nutritional Facts for Jhinga Nisha (Prawns in Saffron, Cashew Nut and Almond Sauce!)
Serving Size: 1 (432 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 657.9
- Calories from Fat 349
- Total Fat 38.8 g
- Saturated Fat 14.7 g
- Cholesterol 438.1 mg
- Sodium 509.3 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 4.2 g
- Sugars 5.4 g
- Protein 59.2 g
The following items or measurements are not included: