King prawns in saffron almond sauce - Good Food Middle East

Ingredients

• 12 raw king prawns, peeled and de-veined, heads removed, tails on
• 1 tbsp vegetable oil
• 100g cashews
• 50g blanched almonds
• 2 tbsp ghee or butter
• 1 bay leaf
• 2 green cardamom pods, crushed
• 1 onion, finely chopped
• small knob of fresh ginger, peeled and finely chopped
• 1 green chilli, chopped
• ½ tsp turmeric
• 150-300ml/¼-½ pt fish stock
• small pinch of saffron strands, infused in 2 tbsp warm milk
• 1 tsp golden caster sugar
• 2 tbsp single cream
• pinch of garam masala
• small knob of fresh ginger, peeled and finely grated or blended to a paste
• 2 garlic cloves, very finely grated or blended to a paste
• ½ tsp ground white pepper
• 2 tbsp Greek yogurt
• pinch of saffron strands, soaked in 2 tbsp warm milk or water for 5 mins
• 4 green cardamom pods and 2 pieces of mace ground together
• ½ tsp cumin seeds