Prawns in a poppy seed and cashew sauce

Name: Prawns in a poppy seed and cashew sauce
Yield: Serves 4
Cuisine: India
Ingredients: fine strips of fresh red and green chillies, to garnish; 75 ml/2 ½ fl oz/⅓ cup double (heavy) cream; 2.5–5 ml/½–1 tsp chilli powder; 5 ml/1 tsp salt, or to taste; 2 cloves garlic, crushed or 10 ml/2 tsp garlic purée; 1–3 fresh green chillies, finely chopped (deseeded if preferred); 2.5 cm/1 in fresh root ginger, grated, or 10 ml/2 tsp ginger purée; 1 large onion, finely chopped; 30 ml/2 tbsp white poppy seeds; 60 ml/4 tbsp sunflower or light olive oil; 50 g/2 oz/½ cup blanched almonds; 2.5 ml/½ tsp ground turmeric; 45 ml/3 tbsp lemon juice; 500 g/1¼ lb raw tiger prawns (jumbo shrimp), peeled and deveined (see Cook’s Tip)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The food of Andhra Pradesh is generally hot and spicy as a result of the large amounts of chillies used, but this rich and aromatic dish, Jhinge Ki Kadi, is more characteristic of north Indian cuisine, due to Mughal influences in this part of southern India. Once you have all the ingredients ready, this recipe can be cooked and served in less than 20 minutes, making it perfect food for a party.

Ingredients

Asia
India
Andhra Pradesh
Fish course
Pescatarian
Gluten-free

Ingredients

Method