Jhinga Nisha Prawns in Saffron Cashew Nut and Almond Sauce
Elevate your next seafood dinner with the luxurious flavors of Jhinga Nisha, a rich and aromatic dish of prawns simmered in a saffron-infused, cashew nut and almond sauce. This North Indian delicacy combines the natural sweetness of prawns with the creamy decadence of blended nuts and a touch of fragrant spices like cardamom, cinnamon, and cloves. The golden hue from saffron strands soaked in warm milk adds a royal touch, while yogurt and cream create an irresistibly silky texture. Perfectly balanced with hints of turmeric and a dash of sugar, this dish is best served with steamed basmati rice or warm naan to soak up every flavorful drop. Whether it’s a festive occasion or a special meal, this recipe brings elegance and indulgence straight to your plate. Perfect for seafood lovers searching for a unique take on prawn curry or saffron sauce recipes!
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Ingredients
- 500 grams Large prawns (deveined and cleaned)
- 50 grams Cashew nuts
- 50 grams Almonds (blanched)
- 150 milliliters Milk
- 10 strands Saffron strands
- 2 tablespoons Ghee or unsalted butter
- 1 medium Onion (finely chopped)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 100 grams Yogurt (whisked)
- 100 milliliters Cream
- 3 pieces Green cardamom pods
- 1 inch Cinnamon stick
- 3 pieces Cloves
- 1 whole Bay leaf
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Directions
Step 1
Soak the cashew nuts and almonds in warm water for 15 minutes. Drain, then blend them into a smooth paste using a small amount of water.
Step 2
Warm up the milk and soak the saffron strands in it. Set aside to infuse.
Step 3
Heat the ghee or butter in a large pan over medium heat. Add the green cardamom, cinnamon stick, cloves, and bay leaf. Sauté until the spices are fragrant, about 1 minute.
Step 4
Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger paste, and cook for another 2 minutes.
Step 5
Lower the heat and add the cashew-almond paste. Cook for 4-5 minutes, stirring constantly to avoid sticking.
Step 6
Mix in the turmeric powder, salt, and sugar. Add the whisked yogurt slowly, stirring continuously to prevent curdling.
Step 7
Add the saffron-infused milk and cream. Stir well to create a smooth and creamy sauce. Simmer for 5-6 minutes.
Step 8
Gently add the cleaned prawns to the sauce. Cook for 6-8 minutes, until the prawns turn pink and are cooked through.
Step 9
Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.
Step 10
Serve the Jhinga Nisha hot with steamed basmati rice or naan.
Nutrition Facts
| Serving size | (1126.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1711.1 |
| Total Fat 97.6g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1104.4mg | 0% |
| Sodium 3722.7mg | 0% |
| Total Carbohydrate 71.2g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 28.3g | |
| Protein 153.2g | 0% |
| Vitamin D 828.1IU | 0% |
| Calcium 847.0mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 2873.0mg | 0% |
Source of Calories