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