Prawns in a poppy seed and cashew sauce

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

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

  • 500 g/ lb raw tiger prawns (jumbo shrimp), peeled and deveined (see Cook’s Tip)
  • 45 ml/3 tbsp lemon juice
  • 2.5 ml/½ tsp ground turmeric
  • 50 g/2 oz/½ cup blanched almonds
  • 30 ml/2 tbsp white poppy seeds
  • 60 ml/4 tbsp sunflower or light olive oil
  • 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
  • 1–3 fresh green chillies, finely chopped (deseeded if preferred)
  • 2.5–5 ml/½–1 tsp chilli powder
  • 5 ml/1 tsp salt, or to taste
  • 75 ml/2 ½ fl oz/ cup double (heavy) cream
  • fine strips of fresh red and green chillies, to garnish

Method

  1. Mix the prawns, lemon juice and turmeric together in a bowl. Set aside for 15 minutes.

  2. Put the almonds in a heatproof bowl and pour over 150ml/¼ pint/ cup boiling water. Leave to soak for 15 minutes.

  3. Preheat a small, heavy pan over a medium heat and dry-roast the poppy seeds until they begin to crackle gently.

  4. Remove the pan from the heat, leave the spices to cool, then grind in a coffee grinder.

  5. Heat the oil in a heavy pan over a medium heat and fry the onion for about 5 minutes, until it is soft but not brown. Add the ginger, garlic and green chillies. Continue cooking for 2–3 minutes.

  6. Add the chilli powder, salt, cream and prawns. Stir and cook gently for 2 minutes. Pour in 200 ml/7fl oz/scant 1 cup hot water. Reduce the heat to low, cover the pan and cook for 4–5 minutes.

  7. Put the almonds, along with the water in which they were soaked, in a blender or food processor and blend to form a purée.

  8. Add the almond purée to the prawns with the ground poppy seeds. Stir well and simmer, uncovered, for 2–3 minutes or until the prawns are pink and cooked.

  9. Ladle the soup into warmed bowls and serve immediately garnished with fine strips of red and green chillies.

Per portion Energy 426kcal/1766kJ; Protein 27g; Carbohydrate 7g, of which sugars 5g; Fat 36g, of which saturates 9g; Cholesterol 269mg; Calcium 254mg; Fibre 1.8g; Sodium 745mg.