Jhinga Nisha Prawns In Saffron Cashew Nut And Almond Sauce Food
JHINGA NISHA (PRAWNS IN SAFFRON, CASHEW NUT AND ALMOND SAUCE!)
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.
Provided by Charishma_Ramchanda
Categories Asian
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 657.9, Fat 38.8, SaturatedFat 14.8, Cholesterol 438.1, Sodium 509.4, Carbohydrate 19.5, Fiber 4.2, Sugar 5.4, Protein 59.3
CASHEW NUT SAUCE
This sauce can be used with a selection of your favourite veg as a stir fry sauce or served warm it makes a great sauce for kebabs or vegetables.
Provided by PinkCherryBlossom
Categories Sauces
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend the sauce ingredients together in a cup.
- Either add to cooked vegetables or heat until warm and serve with cooked meats.
Nutrition Facts : Calories 15.2, Sodium 503, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 1
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