105min 2 ppl
King Prawn Madras
30 minutes
2 people
Medium
30 min · 10 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 32g
Carbs 12g
Fats 8g
About this dish
Plump king prawns cooked in a bold, tangy Madras-style sauce with curry leaves, tamarind, and plenty of heat — quick to prepare yet deeply flavoured, with the South Indian spice profile making every mouthful memorable.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated7.5 g
- Fresh Curry Leaves0.5 sprig (10–12 leaves)
- Fresh Corianderroughly chopped0.5 small handful
Fish & Seafood
- Raw King Prawnspeeled and deveined300 g
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tbsp
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- large heavy pan
- wooden spoon
- chef's knife
- chopping board
- grater
- measuring spoons
- instant-read thermometer
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and roughly chop the fresh coriander. Have all spices measured and ready.
Approx. 10 minutes
2
Heat the vegetable oil in a large heavy pan over medium-high heat. Add the mustard seeds and cumin seeds and sizzle until the mustard seeds pop.
Approx. 1 minutes
3
Add the curry leaves (stand back — they will splutter) and cook for 30 seconds.
Approx. 1 minutes
4
Add the diced onion and cook, stirring occasionally, for 8 minutes until golden.
Approx. 8 minutes
5
Add the minced garlic and grated ginger. Cook for 2 minutes until fragrant.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook for 2 minutes, stirring to bloom the spices.
Approx. 2 minutes
7
Add the tinned chopped tomatoes and tamarind paste. Cook for 5 minutes until slightly reduced and the oil begins to separate.
Approx. 5 minutes
8
Add the king prawns and stir to coat in the sauce. Cook for 5–6 minutes until pink and cooked through (internal temperature 63°C / 145°F). Do not overcook or they will turn rubbery.
Approx. 6 minutes
9
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
10
Serve hot, garnished with the chopped fresh coriander.
Approx. 1 minutes
