Prawns in a poppy seed and cashew sauce

banner
Preparation info
  • Serves

    4

    • Difficulty

      Medium

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

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.