1. Drop almonds and cashewnuts in 2 separate pans of boiling water. 2. Boil for 30 minutes and drain. 3. Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts. 4. Whiz until they form a paste. 5. Meanwhile, peel, wash and de-vein the prawns by making a small incision down the length of the back of each prawn and removing its black digestive cord. 6. Wash and pat dry. 7. Crumble saffron into warm milk. 8. Leave to infuse. 9. Remove the tiny black cardamom seeds and grind to a fine powder. 10. Set aside. 11. Heat the ghee in a wide pan over medium-high flame. 12. Saute the onions until golden and the oil starts to separate from them. 13. Add chillies and ginger. 14. Cook for 1-2 minutes, stirring regularly, then mix in the nut paste (prepared above) and keep stirring until the ghee separates out and the paste leaves the sides of the pan. 15. Add the prawns and 2 tbsps. 16. of cold water. 17. Keep stirring, adding a further 2 tbsps of cold water two or three times, until the prawns begin to turn pink and the sauce is a nice consistency. 18. Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked. 19. Finally, add the cream and once hot transfer to a serving dish. 20. Sprinkle with cardamom powder and fresh green corriander leaves. 21. Serve hot with steamed Basmati white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
