Tiger Prawn Recipes: Karahi, Butter Garlic and Tandoori Skewers

Tiger prawns are made for quick, bold cooking. Their firm meat holds up to a hot karahi and fierce coals, and their sweetness stands up to garlic, chilli and smoky spice. Below are three recipes that suit tiger prawns particularly well: a Karachi-style prawn karahi, restaurant-style butter garlic prawns, and a lighter tandoori skewer you can grill or bake. Each serves about four people as part of a meal.

Before You Start: Three Rules for Tiger Prawns

• Dry them well. Pat the prawns dry with kitchen paper so they sear rather than stew.
• Cook the base first. Prawns need only a few minutes, so get the masala or butter sauce ready before they go in.
• Watch the colour. The shell turns from grey-blue to bright orange-red and the flesh from translucent to opaque. Once the flesh is opaque all the way through, they are done.

1. Tiger Prawn Karahi

A tomato-rich karahi with ginger, green chillies and a final handful of coriander. Peeled and deveined tiger prawns are the easiest choice here. Time: about 30 minutes.

Ingredients

• About 700 g peeled and deveined tiger prawns
• 4 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 4 medium tomatoes, chopped
• 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp crushed coriander seeds, salt to taste
• ½ tsp crushed red chilli flakes
• 4–5 green chillies, slit
• 1 tbsp julienned ginger
• ½ tsp garam masala, fresh coriander and lemon to finish

Method

1. Heat the oil in a karahi, add the cumin seeds and let them crackle, then add the ginger-garlic paste and stir for a minute.
2. Add the tomatoes, salt, chilli powder, turmeric, crushed coriander and chilli flakes. Cook on medium-high heat, pressing the tomatoes, until they break down and the oil separates – about 10–12 minutes.
3. Add the prawns and stir to coat. Cook on high heat for 3–5 minutes, tossing, until they curl, turn orange-pink and the flesh is opaque.
4. Add the green chillies, julienned ginger and garam masala, and toss for one more minute.
5. Finish with coriander and a squeeze of lemon. Serve with hot naan or roti.

Tip: if the masala looks too thick, add a splash of water before the prawns go in, not after – extra cooking time once the prawns are in the pan makes them tough.

2. Butter Garlic Tiger Prawns

A favourite of Karachi seafood restaurants and very easy at home. Headless shell-on prawns give the deepest flavour; peeled prawns are easier to eat. Time: about 20 minutes.

Ingredients

• About 700 g headless or peeled tiger prawns, deveined
• 4 tbsp butter and 1 tbsp oil
• 10–12 garlic cloves, finely chopped
• 1 tsp crushed black pepper
• ½ tsp crushed red chilli flakes
• Juice of 1 lemon
• Salt, chopped parsley or coriander

Method

1. Season the dried prawns with a little salt and black pepper.
2. Heat the oil and half the butter in a wide pan until foaming. Add the prawns in a single layer and cook for about 1–2 minutes per side until they turn orange-red. Lift them out onto a plate.
3. Lower the heat, add the remaining butter and the garlic, and cook gently until the garlic is fragrant and pale golden – do not let it brown too much.
4. Add the chilli flakes, the lemon juice and the prawns with any juices. Toss for a minute until the prawns are opaque all the way through and glossy with sauce.
5. Scatter with herbs and serve straight away with garlic bread, rice or plain naan.

Tip: cooking in batches keeps the pan hot. Crowded prawns release water and boil rather than sear.

3. Lighter Option: Tandoori Tiger Prawn Skewers

Yogurt-based tandoori marinade on firm tiger prawns, grilled over coals or under an oven grill. This uses little oil and shows off the striped shells beautifully. Time: about 15 minutes of preparation, 20 minutes in the fridge, and 6–8 minutes of cooking.

Ingredients

• About 12–16 headless shell-on tiger prawns, deveined through the shell (or whole prawns for a showpiece)
• 4 tbsp thick yogurt (hung dahi works well)
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri or mild red chilli powder, ½ tsp cumin powder, ½ tsp garam masala
• 1 tbsp lemon juice, 1 tsp mustard oil or other oil, salt to taste
• Pinch of ajwain (carom seeds), optional
• Skewers (soak wooden ones in water first)

Method

1. Use small scissors to snip along the back of each shell and pull out the vein, leaving the shell on.
2. Mix all the marinade ingredients, then coat the prawns well, working some marinade under the cut shell. Cover and refrigerate for about 20 minutes – no longer than half an hour.
3. Thread the prawns onto skewers through the thick end and the tail so they stay flat.
4. Grill over hot coals, or under a preheated oven grill on a rack, for about 3–4 minutes per side until the shells are bright orange-red with a little char and the flesh is opaque.
5. Serve with mint raita, sliced onions and lemon wedges.

Tip: discard any leftover marinade that has touched the raw prawns; make a fresh spoonful if you want to baste.

Serving Ideas

Tiger prawn karahi pairs well with naan and a simple kachumber salad. Butter garlic prawns are good as a starter before a main of fried fish or a crab masala – see Mud Crab (Kekra) if you are planning a full seafood spread. For the largest skewers at a BBQ night, Jumbo Prawns are another option alongside tiger prawns.

Bring It Together

Whichever dish you choose, the secret with tiger prawns is the same: a ready base, a hot pan or grill, and only a few minutes of cooking. Pick the right cut for your recipe on the Tiger Prawns product page – peeled and deveined for karahi, shell-on for butter garlic and the grill – and browse the wider Prawns & Shrimp range for other sizes.

Frequently asked questions

Can I use frozen tiger prawns for these recipes?

Yes. Thaw them in the fridge first, then drain and pat them very dry. Cooking from partly frozen adds water to the pan and makes it hard to get a good sear.

How long should tiger prawns cook in a karahi?

Usually only 3–5 minutes once the masala is ready, depending on size. They are done when the flesh is opaque all the way through and the prawns have curled into a loose C shape.

Can I make the tandoori prawns without a grill?

Yes. Use the oven grill on a rack set close to the heat, or a very hot heavy pan or tawa brushed with a little oil. Turn once and check that the flesh is opaque before serving.

Why did my butter garlic sauce turn bitter?

The garlic was probably cooked too hot or too long. Lower the heat before adding the garlic and stop as soon as it is pale golden and fragrant.