Buttered Prawn Curry and Naan

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyMedium
800g shelled raw tiger prawns

For the marinade:

80g greek yoghurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp vegetable oil
1/2 tsp salt
1 lemon (juice of)
1 tbsp chilli powder
1 tsp ground cumin
1/2 tsp garam masala

For the sauce:

1kg tomatoes halved
4 garlic cloves peeled
4 cardamom pods crushed, seeds remove
5 cloves
1 bay leaf
1 tbsp chilli powder
80g butter
2 green chillies, cut in half lengthways
75ml single cream
1 tsp salt
1 tbsp fenugreek seeds
1/2 tsp garam masala
1 tbsp sugar

For the naan:

750g plain flour
35g sugar
400ml milk
11/2 tsp baking powder
1 tbsp salt
50g butter melted
1 tbsp nigella seeds

1. For the marinade, mix all of the ingredients together and coat prawns. Leave to one side for 10 minutes.

2. Pre heat the oven to 220°C cook the prawns for 8 to 10 minutes.

3. For the sauce, place all of the ingredients (apart from the butter) into a pan, cook for 10 minutes on a medium heat. With a stick blender, blitz to form a tomato broth. Return to the pan and cook for a further 15 minutes until it thickens. Now whisk in the butter and simmer for a further 5 minutes.

4. For the naan, mix all of the ingredients together and knead lightly to make a soft dough. Roll out on a floured surface into 20cm oval shapes. Heat a non stick fry pan and dry fry the naan. Place onto a baking tray, brush with butter, sprinkle with the nigella seeds and grill until crispy.

5. To finish the curry, add the prawns and serve with the naan.

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