King prawns in saffron almond sauce

King prawns in saffron almond sauce

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Prep: 1 hr - 1 hr, 20 mins Cook: 10 mins

More effort

Serves 4
A very stylish way of cooking and presenting king prawns

Nutrition and extra info

Nutrition: per serving

  • kcal431
  • fat34g
  • saturates8g
  • carbs13g
  • sugars1g
  • fibre2g
  • protein20g
  • salt0.72g
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  • 12 raw king prawn, peeled and de-veined, heads removed, tails on
  • 1 tbsp vegetable oil

For the sauce

  • 100g cashews



    The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…

  • 50g blanched almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 tbsp ghee or butter



    The Indian version of clarified butter (ie a butter that has had its milk solids removed, making…

  • 1 bay leaf
  • 2 green cardamom pods, crushed
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • small knob of fresh ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 green chilli, chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ tsp turmeric
  • 150-300ml/¼-½ pt fish stock
  • small pinch of saffron strands, infused in 2 tbsp warm milk



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp golden caster sugar
  • 2 tbsp single cream
  • pinch of garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

For the first marinade

  • small knob of fresh ginger, peeled and finely grated or blended to a paste



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, very finely grated or blended to a paste
  • ½ tsp ground white pepper



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • ½ tsp turmeric

For the second marinade

  • 2 tbsp single cream
  • 2 tbsp Greek yogurt
  • pinch of saffron strands, soaked in 2 tbsp warm milk or water for 5 mins



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 4 green cardamom pods and 2 pieces of mace ground together
  • ½ tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…


  1. Make the sauce. Tip the cashews and almonds into a saucepan and just cover with cold water. Boil gently for 20 minutes until slightly softened. Tip the nuts and water into a food processor and blend.

  2. Heat the ghee or butter in a heavy saucepan, add the bay leaf, cardamoms and onion and fry for 8-10 minutes until golden. Add the ginger and chilli and fry for a minute until fragrant. Add the turmeric and fry until the onion turns yellow, which should take another minute. Now stir in the nut purée and cook the paste carefully, stirring regularly until yellow. Pour in 150ml of the fish stock and simmer for 2-3 minutes. As the sauce turns glossy, add the infused saffron, sugar and cream, sprinkle in the garam masala and season with salt. Simmer for a few more minutes. The sauce should be too thick to pour, but thin enough to spoon, so you may need to dilute it with more fish stock. (The sauce can be made up to an hour ahead.)

  3. Tip the prawns into a bowl, and mix in a sprinkling of salt and all the ingredients for the first marinade. If this looks dry, add a drop of water. Set aside for 10 minutes. Heat the oil in a large pan and sear the prawns for 20 seconds so they curl up. Remove and set aside to cool.

  4. Mix ingredients together for the second marinade, toss prawns in it (they can be left for up to 1 hour).

  5. Preheat the oven to fan 180C/conventional 200C/gas 6. Pierce a long wooden skewer through the tail of each prawn and thread it through to the tip of the head. Prop the skewers on a roasting tray and roast for 6-8 minutes until lightly charred. Meanwhile, reheat the sauce and add more stock if it is too thick. Serve the prawns on a large plate in a pool of sauce for people to help themselves, with the extra sauce and pilau rice in bowls.

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