King Prawns in saffron almond sauce

Ingredients

• 800 graw, headless king prawns, shell on
• 1 tablespoonvegetable or corn oil
• 1 teaspoonginger paste
• 1 teaspoongarlic paste
• 1/4 teaspoonground turmeric
• 1 teaspoonsalt
• 1/2 teaspoonfinely ground white pepper
• 75 g (3 oz; about 180 ml/3/4 cup)blanched almonds
• 100 g (4 oz; about 240 ml/1 cup)cashew nuts
• 2 tablespoonsghee or clarified butter
• 1bay leaf
• 2green cardamom pods, crushed
• 1onion, finely chopped
• 1 cm (1/2 inch)fresh ginger, finely chopped
• 1green chilli, finely chopped
• 4 tablespoonsfish stock or water
• A small pinch, infused in 2 tablespoons warm milksaffron strands
• 1/2 teaspoonsugar
• 2 tablespoonssingle cream
• A pinchgaram masala
• 2 tablespoonsGreek yoghurt
• A pinch, infused in 2 tablespoons warm milksaffron strands
• 1 teaspoonmace and cardamom powder
• 1/2 teaspoonsalt
• 1/4 teaspoonroyal cumin seeds (or black cumin seeds)

Instructions

1. 1

   Marinate the prawns

   Peel the prawns, leaving the tail shells on. Make a shallow cut along each back and lift out the dark vein with the point of a sharp knife. Put them in a bowl, mix in all the first marinade ingredients and leave for 10 minutes.

2. 2

   Sear the prawns

   Heat the oil in a large, heavy-based frying pan. Add the prawns and sear briefly until they curl, then take the pan off the heat straight away and set the prawns aside to cool.

3. 3

   Prepare the nuts

   Put the almonds and cashews in a pan and add enough water to cover. Bring to the boil, simmer until soft, then drain. Blend to a smooth purée, adding a little water as needed.

4. 4

   Cook the sauce

   Heat the ghee or clarified butter in a heavy-based pan. Add the bay leaf, crushed cardamom and onion; sauté until the onion is golden. Add the ginger and green chilli and sauté for 1 minute, then add the turmeric and sauté for about 1 minute more, until everything is bright yellow. Stir in the nut purée and cook for 3–5 minutes, stirring frequently. Add the fish stock or water and simmer for 2–3 minutes, until glossy. Stir in the saffron infusion and cook for 1 minute. Add the salt and sugar, then the cream and garam masala. If the sauce is too thick, thin it with a little more fish stock or water. Remove from the heat and keep warm.

5. 5

   Finish and serve

   Mix all the second marinade ingredients together and dip the prawns in the mixture. Thread them onto bamboo skewers, piercing each through the tail and out through the tip of the head. Cook for 5–6 minutes in an oven preheated to 200°C (400°F; gas mark 6). Divide the sauce between 4 serving plates. Take the prawns off the skewers, arrange them on the sauce and serve.

What are king prawns in saffron almond sauce?

This dish pairs prawns with a smooth, nut-based sauce scented with saffron and warm spices. Its combination of nuts, dairy and aromatic seasonings is reminiscent of rich South Asian celebratory cooking, though the recipe does not specify a particular regional origin.

The sauce is built from softened almonds and cashews, while the prawns are seasoned in two stages. Searing them briefly before their final bake adds flavour without leaving them in the pan for the whole cooking process.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 38g protein, 25g carbs, 42g fat.

The prawns provide most of the protein, while the almonds and cashews contribute much of the fat and some of the carbohydrates. Ghee and cream add further fat, and the marinades and sauce contribute most of the salt. Serve a moderate portion of the sauce with vegetables or a simple salad to balance the plate.

The two marinades

First marinade: ginger, garlic, turmeric, salt and white pepper season the peeled prawns for 10 minutes. Keep the cut along the back shallow as you remove the vein, so the prawns stay intact.

Second marinade: yoghurt, saffron, mace and cardamom, salt and cumin coat the prawns before baking. The recipe calls for saffron infused in warm milk for both the sauce and this marinade.

Making a smooth nut sauce

Soften the almonds and cashews by simmering them in water, then drain before blending. A little water helps the nuts become a smooth purée; add it gradually so the mixture does not become too thin.

Cook the purée with the aromatics, stirring frequently, before adding the stock or water. The sauce is ready for the next step when it looks glossy after simmering.

Searing and baking the prawns

Sear the marinated prawns only until they curl, then take them off the heat immediately. They cook again in the oven, so prolonged frying can make them firm before they reach the table.

Thread each prawn through the tail and out through the head end, as directed, then bake at 200°C for 5–6 minutes. Use the recipe's time as a guide and check that the prawns are cooked through.

Balancing the sauce

Saffron: infusing the strands in warm milk gives them time to release colour and aroma before they go into the sauce or second marinade.

Consistency: add the fish stock or water in stages, since the nut purée can vary in thickness. The finished sauce should be glossy and able to sit beneath the prawns rather than overwhelm them.

Serving the dish

Divide the sauce among four plates and place the prawns on top, as the method directs. Rice or flatbread would make a practical accompaniment for the rich sauce, although neither is specified as part of the recipe.

A simple vegetable side can bring freshness and contrast. Keep any additional seasoning on the side so the saffron and spices remain easy to taste.

Recipe notes & tips

• Set out and measure the two marinades separately before starting.
• Infuse each pinch of saffron in warm milk before adding it to its mixture.
• Blend the softened nuts until smooth, adding water a little at a time.
• Stir the nut purée frequently as it cooks so it heats evenly.
• Thread the prawns securely so they are easier to turn and remove from the skewers.
• Warm the plates or serve promptly so the sauce stays warm.

Variations

• Adjust the chilli: Use less or more green chilli to suit your preference.
• Use water: Choose water instead of fish stock for a less seafood-forward sauce.
• Swap the fat: Use clarified butter in place of ghee, as allowed by the recipe.
• Choose black cumin: Use black cumin seeds instead of royal cumin seeds.
• Serve with rice: Add plain rice on the side to make the sauce go further.

Common mistakes to avoid

• Overcooking the first sear: Remove the prawns as soon as they curl, since they cook again in the oven.
• Leaving the vein in: Make a shallow cut along the back and lift the dark vein out before marinating.
• Adding too much water: Blend the nuts with a little water first, then add more only if needed.
• Letting the sauce catch: Stir the nut purée frequently while it cooks.
• Skipping the second marinade: Coat the prawns in it before threading them on the skewers.
• Using the wrong oven temperature: Preheat to 200°C before baking the prawns.

How to store

Refrigerate leftover prawns and sauce in separate airtight containers and use within 2 days. Reheat the sauce gently in a pan and warm the prawns briefly until heated through; avoid prolonged reheating, which can make them tough.

Frequently asked questions