Anglo-Indian Tiger Prawn Curry Recipe

Main
easy
4
45 minutes

PT45M

Alfred Prasad shares his mother's easy Anglo-Indian tiger prawn curry, inspired by his childhood in Chennai. You can watch Alfred make the dish in our Live and Cooking cook-along video.

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Ingredients

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Prawns

1kg tiger prawns, large
2 tbsp of olive oil
2 garlic cloves, minced
sea salt, finely ground
1/2 tsp peppercorns, freshly ground
1/2 bunch of coriander leaves, chopped

Curry sauce

2 tbsp of vegetable oil
1 tsp cumin seeds
1 medium onion, chopped
2 green chillies, chopped
1 tbsp of ginger and garlic paste
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 tomatoes, ripe and chopped
2 tsp cumin powder
1 tsp white wine vinegar

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Shell, de-vein and wash the prawns, then set aside to drain

1kg tiger prawns, large

To make the sauce, heat the oil in a saucepan, add the cumin seeds and sauté for a few seconds. Quickly add the chopped onions and green chillies to the pan and cook until the onions are translucent

2 tbsp of vegetable oil
1 tsp cumin seeds
1 medium onion, chopped
2 green chillies, chopped

Add the ginger and garlic paste, followed by the turmeric and chilli powders. Sauté for a couple of minutes

Add the chopped tomatoes and cumin powder, mix well and reduce the heat to a simmer. Cover and cook over a medium heat for 15 to 20 minutes

2 tomatoes, ripe and chopped
2 tsp cumin powder

Add the vinegar and cook for a further 10 minutes, stirring constantly over a high heat until the oil separates from the sauce. Remove from the heat and set aside

1 tsp white wine vinegar

Heat the olive oil in a non-stick pan, add the minced garlic and sauté for a minute, being careful not to burn the it

2 tbsp of olive oil
2 garlic cloves, minced

Add the prawns to the pan, toss them in the oil and garlic and season with salt and freshly ground pepper. Sauté until they are cooked through then sprinkle with the chopped coriander leaves

sea salt, finely ground
1/2 tsp peppercorns, freshly ground
1/2 bunch of coriander leaves, chopped

To plate, spoon some sauce on the dish, top with the prawns and serve with steamed rice or string hoppers

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Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).