Achari Tiger Prawns Recipe
Make Achari Tiger Prawns Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prawns & Marinade
Achari Spice Mix
Sauce & Aromatics
Method
Prawns & Marinade
- 1
Clean and marinate prawns
Rinse the tiger prawns under cold water, pat dry with paper towels. In a bowl combine yogurt, lemon juice, kosher salt and black pepper. Add prawns and toss to coat. Marinate for 15–30 minutes in the refrigerator while you prepare the achari spice mix.
Achari Spice Mix
- 2
Dry-roast and grind spices
Heat a small skillet over medium heat. Add mustard seeds, fenugreek seeds, nigella seeds, fennel seeds, cumin seeds and coriander seeds. Dry-roast, stirring constantly, until fragrant and the mustard seeds begin to pop, about 2–3 minutes. Remove from heat and let cool. Grind the roasted spices to a coarse powder using a spice grinder or mortar and pestle. Mix in red chili powder, turmeric powder and crushed kasuri methi. Set aside.
Sauce & Cooking
- 3
Sear marinated prawns
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add marinated prawns in a single layer (work in batches if needed) and sear 1–1.5 minutes per side until just opaque and slightly charred. Remove prawns to a plate and set aside (they will finish cooking in the sauce).
- 4
Make the achari sauce
In the same skillet, reduce heat to medium and add remaining 1 tablespoon vegetable oil and 1 tablespoon butter. If using mustard oil for added flavor, add 1 teaspoon now and allow it to heat briefly (do not let it smoke). Add minced garlic, minced ginger and chopped onion. Sauté until the onion is soft and translucent, about 4–5 minutes. Add slit green chili and chopped tomato, cook until the tomato softens and releases its juices, about 3–4 minutes. Stir in tomato paste and cook 1 minute.
- 5
Add achari spice mix and deglaze
Stir the prepared achari spice mix into the pan so the flavors bloom in the fat, about 30 seconds. Add white vinegar, sugar and 1/4 cup (60 ml) water to deglaze the pan, scraping up any browned bits. Simmer the sauce for 2–3 minutes until slightly thickened and well combined. Taste and adjust salt if needed.
- 6
- 7
Serve
Transfer Achari Tiger Prawns to a serving plate. Garnish with extra cilantro and serve immediately with lemon wedges on the side. Serve with steamed rice or warm flatbreads.
