Recipe by Charishma_Ramchandani
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.
Top Review by briosgaid
Yum, yum! This was sooo good! The sauce is excellent for dipping chapatis in, too. I made this tonight for my birthday dinner and everyone loved loved loved it. I only made one change, which was to leave out the chilies and instead add a few drops of hot sauce. Oh wait, I made one more: I can't get fresh coriander or green cardamoms, so I used dried herbs in place of those. Also, my nuts never did quite form a "paste" per se...it was more like a very fine meal, maybe because I dried them too much after boiling? I think that next time I would put out a little pot of the coriander and cardamom on the table for people to sprinkle on the shrimp when served; adding it at the end made it become lost in the sauce and one did not get to fully appreciate the neat flavours from those spices along with the shrimp. Thanks for such a delicious recipe, Charisma!
- 75 g unblanched almonds
- 25 g unsalted cashews
- 1 kg large raw shrimp, shelled
- 0.25 ml saffron
- 44.37 ml milk
- 8 green cardamoms
- 59.16 ml ghee or 59.16 ml clarified butter
- 200 g finely chopped onions
- 3 green chilies, finely chopped to taste
- 20 g finely chopped fresh ginger
- 0.25 ml salt
- 150 ml single cream
- 25 g fresh coriander, chopped
Directions See How It's Made
- Drop almonds and cashewnuts in 2 separate pans of boiling water.
- Boil for 30 minutes and drain.
- Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
- Whiz until they form a paste.
- Meanwhile, 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.
- Wash and pat dry.
- Crumble saffron into warm milk.
- Leave to infuse.
- Remove the tiny black cardamom seeds and grind to a fine powder.
- Set aside.
- Heat the ghee in a wide pan over medium-high flame.
- Saute the onions until golden and the oil starts to separate from them.
- Add chillies and ginger.
- Cook 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.
- Add the prawns and 2 tbsps.
- of cold water.
- Keep 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.
- Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
- Finally, add the cream and once hot transfer to a serving dish.
- Sprinkle with cardamom powder and fresh green corriander leaves.
- Serve hot with steamed Basmati white rice.