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1
Drop almonds and cashewnuts in 2 separate pans of boiling water.
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2
Boil for 30 minutes and drain.
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3
Peel the almonds by slipping them out of their skins and place in a food processor with the boiled cashewnuts.
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4
Whiz until they form a paste.
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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.
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6
Wash and pat dry.
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7
Crumble saffron into warm milk.
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8
Leave to infuse.
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9
Remove the tiny black cardamom seeds and grind to a fine powder.
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10
Set aside.
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11
Heat the ghee in a wide pan over medium-high flame.
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12
Saute the onions until golden and the oil starts to separate from them.
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13
Add chillies and ginger.
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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.
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15
Add the prawns and 2 tbsps.
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16
of cold water.
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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.
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18
Mix in the saffron-milk mixture, season to taste and simmer for a minute until prawns are cooked.
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19
Finally, add the cream and once hot transfer to a serving dish.
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20
Sprinkle with cardamom powder and fresh green corriander leaves.
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21
Serve hot with steamed Basmati white rice.
