Entree: United Kingdom – British Indian Cuisine – Prawn Madras (Spicy tomato-based curried prawns cooked in a tangy Madras-style sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 10 min

Total 40 min

Ingredients

- 1 lb (454 g) raw prawns, peeled and deveined (about 20 medium prawns)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (30 g) Madras curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 – 1 tsp (1–2 g) cayenne or red chili powder, to taste
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) sugar, optional (to balance acidity)
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for serving

Instructions

1. Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 8–10 minutes. Add the garlic and ginger and cook 1–2 minutes until fragrant.
2. Stir in the Madras curry powder, turmeric, cumin, coriander, and cayenne and cook 1 minute to bloom the spices. Add the tomato paste and cook another minute.
3. Add the crushed tomatoes, coconut milk, tamarind paste (or lemon juice), and sugar if using. Bring the sauce to a gentle simmer and cook 8–10 minutes to meld flavors and thicken slightly.
4. Season the sauce with salt to taste. Add the prawns and simmer gently until they are opaque and just cooked through, 3–5 minutes depending on size. Do not overcook.
5. Adjust seasoning with more salt, lemon, or sugar if needed. Garnish with chopped cilantro and serve immediately with steamed rice or flatbreads and lemon wedges.