Jhinga Nisha (Prawns in Saffron, Cashew Nut and Almond Sauce!)

READY IN: 1hr 30mins




  • 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.