Prawns in a poppy seed and cashew sauce

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

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