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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Recipe Information
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)
Instructions
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.
Warm up the milk and soak the saffron strands in it. Set aside to infuse.
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.
Add the chopped onion and sauté until golden brown. Stir in the garlic and ginger paste, and cook for another 2 minutes.
Lower the heat and add the cashew-almond paste. Cook for 4-5 minutes, stirring constantly to avoid sticking.
Mix in the turmeric powder, salt, and sugar. Add the whisked yogurt slowly, stirring continuously to prevent curdling.
Add the saffron-infused milk and cream. Stir well to create a smooth and creamy sauce. Simmer for 5-6 minutes.
Gently add the cleaned prawns to the sauce. Cook for 6-8 minutes, until the prawns turn pink and are cooked through.
Taste and adjust the seasoning as needed. Garnish with fresh cilantro before serving.
Serve the Jhinga Nisha hot with steamed basmati rice or naan.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 28.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 20.7 mcg | 104% | |
| Calcium | 847 mg | 65% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2873 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
