Alfred Prasad shares his mother's easy Anglo-Indian tiger prawncurry, inspired by his childhood in Chennai. You can watch Alfred make the dish in our Live and Cooking cook-along video.
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
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
6
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
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
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).
