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

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.