Jhinga Nisha Prawns In Saffron Cashew Nut And Almond Sauce Recipes

JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)

Steps:

• 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.

PRAWNS WITH ALMOND SAUCE

Steps:

• Place the dried chili in a heatproof bowl and pour over boiling water to cover.
• Leave to soak for 30 minutes until softened.
• Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
• Chop the flesh roughly and set it aside.
• Heat the oil in a frying pan and fry the onion and garlic until soft.
• Cut a cross in the base of each tomato.
• Place them in a heatproof bowl and pour over boiling water to cover.
• After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
• The skins will have begun to peel back.
• Skin the tomatoes completely, then cut them in half and scoop out the seeds.
• Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
• Stir in the ground cumin and cook for 10 minutes, stirring occasionally.
• Tip the mixture into a food processor or blender.
• Add the stock and process on high speed until smooth.
• Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
• Stir in the creme fraiche until it has been incorporated completely.
• Squeeze the juice from the lime and stir it into the sauce.
• Season with salt to taste, then increase the heat and bring the sauce to simmering point.
• Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
• Serve on a bed of rice and offer warm tortillas separately.