Best Jhinga Nisha Prawns In Saffron Cashew Nut And Almond Sauce Recipes

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

Provided by Charishma_Ramchanda

Categories Asian

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

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

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

Prawns With Almond Sauce image

Provided by Derf2440

Categories Sauces

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 dried ancho peppers or 1 similar dried chili
2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, roughly chopped
8 tomatoes
1 teaspoon ground cumin
1/2 cup chicken stock
1 cup ground almonds
3/4 cup creme fraiche
1/2 lime
2 lbs cooked prawns
salt
fresh coriander, to garnish
spring onion, strips to garnish
cooked rice, to serve
warm tortilla, to serve

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.

Lamb with Cashew-Nut Curry (Korma) image

Provided by HappyBunny

Categories Lamb/Sheep

Time 49m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup unsalted cashews
3 dried hot red chilies
2 cinnamon sticks (1-inch long)
1 fresh ginger (1 inch cube)
1/4 teaspoon cardamom seed
3 whole cloves
2 cloves garlic, peeled
2 tablespoons poppy seeds (white)
1 tablespoon coriander seed
1 teaspoon cumin seed
1/2 teaspoon saffron thread
6 tablespoons butter or 6 tablespoons butter, melted
1 cup onion, chopped
2 teaspoons salt
1/2 cup plain yogurt
1 1/2 lbs lamb, cut into 2" cubes
2 tablespoons coriander, finely chopped
1 tablespoon lemon juice
1/4 cup boiling water
1 cup water, cold

Steps:

To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes.
Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin.
Blend again until the mixture is completely pulverized.
Set the masala aside.
Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly.
Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown.
Stir in the salt and the masala, then add the yoghurt.
Stirring occasionally, cook over moderate heat until the ghee lightly films the surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly.
Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet.
Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time.
Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender.
To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.