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Tiger King Prawn Recipe

Name: Spice Fusion Takeaways Tiger King Prawn Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 12 pieces tiger prawns (large), peeled and deveined, tails on; 0.5 cups plain yogurt; 1 tbs lemon juice; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tsp ground coriander; 0.5 tsp ground cumin; 0.75 tsp smoked paprika; 0.25 tsp hot paprika or cayenne; 0.25 tsp turmeric; 0.5 tsp garam masala; 2 tbs olive oil or neutral oil; 1 tbs unsalted butter; 0.5 cups yellow onion, finely chopped; 3 cloves fresh garlic, minced; 1 tsp fresh ginger, minced; 1 tbs tomato paste; 0.5 cups canned crushed tomatoes; 0.25 cups water or seafood stock; 0.25 cups heavy cream or coconut milk; 0.25 tsp sugar (optional, to balance acidity); 2 tbs fresh cilantro, chopped; 4 pieces fresh lemon wedges (to serve); 0 to taste salt (adjust to taste); 0 to taste black pepper (adjust to taste); 0 to taste chili flakes (optional for extra heat)

Inspired by Spice Fusion Takeaway

Time35m

Serves2

Tiger prawns cooked in a unique blend of medium spices.

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Ingredients

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Prawns & Marinade

12 pieces tiger prawns (large), peeled and deveined, tails on

1/2 cups plain yogurt

1 tbs ReaLemon lemon juice

1 tsp ginger paste

1 tsp garlic paste

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

Spice Blend (medium heat)

1 tsp Ground coriander

1/2 tsp Ground cumin

3/4 tsp Smoked paprika

1/4 tsp hot paprika or cayenne

1/4 tsp turmeric

1/2 tsp Garam masala

Sauce & Aromatics

2 tbs olive oil or neutral oil

1 tbs Unsalted butter

1/2 cups yellow onion, finely chopped

3 cloves fresh garlic, minced

1 tsp fresh ginger, minced

1 tbs tomato paste

1/2 cups canned crushed tomatoes

1/4 cups water or seafood stock

1/4 cups heavy cream or coconut milk

1/4 tsp sugar (optional, to balance acidity)

2 tbs Fresh cilantro, chopped

4 pieces fresh lemon wedges (to serve)

Finishing & Garnish

0 to taste salt (adjust to taste)

0 to taste black pepper (adjust to taste)

0 to taste chili flakes (optional for extra heat)

Method

Prawns & Marinade

Marinate prawns

Pat the tiger prawns dry with paper towels. In a mixing bowl combine yogurt, lemon juice, ginger paste, garlic paste, kosher salt, and black pepper. Add the prawns and toss to coat evenly. Cover and refrigerate for 20–30 minutes (no longer than 1 hour) to let flavors penetrate.

Spice Blend (medium heat)

While prawns marinate, combine ground coriander, ground cumin, smoked paprika, hot paprika or cayenne, turmeric, and garam masala in a small bowl. Stir to make a uniform medium-heat spice blend.

Sauce & Aromatics

Cook aromatics

Heat oil and butter together in a large skillet over medium heat until butter foams. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes. Add the fresh garlic and minced ginger and cook 30–45 seconds until fragrant, taking care not to burn.

Build the sauce

Stir in the prepared spice blend and cook 30–45 seconds to bloom the spices. Add tomato paste and cook 1 minute, stirring constantly. Pour in crushed tomatoes and water or seafood stock, scraping up any browned bits from the pan. Reduce heat to medium-low and simmer 4–6 minutes to thicken slightly. Taste and add sugar if the sauce tastes too acidic.

Finish sauce

Stir in the cream or coconut milk and half the chopped cilantro. Simmer gently 1–2 minutes until the sauce is smooth and glossy. Adjust seasoning with salt and pepper to taste.

Cooking Prawns & Finish

Cook prawns

Increase heat to medium-high. Remove prawns from the marinade, letting excess drip off. Add prawns to the skillet in a single layer (work in two batches if necessary). Cook 1.5–2 minutes per side for large tiger prawns, until opaque and just firm — do not overcook. As you add each batch, spoon sauce over prawns to coat and allow them to finish cooking in the sauce for the last 30–45 seconds of each side.

Combine and rest

Return any reserved prawns to the pan and simmer 30 seconds to meld flavors. Turn off heat and stir in remaining cilantro and a squeeze of lemon juice. Taste and adjust salt, pepper, or chili flakes as desired.

Serve

Transfer prawns and sauce to a warm serving dish. Garnish with extra chopped cilantro and lemon wedges. Serve immediately with rice, crusty bread, or flatbreads to soak up the sauce.