📝 About This Recipe
Experience a luxurious seafood twist on Britain’s favorite curry, featuring succulent jumbo prawns marinated in aromatic yogurt and charred to perfection. This dish marries the smoky depth of traditional tandoori spices with a rich, velvety tomato-cream gravy enriched with honey and fenugreek. It is a vibrant, sophisticated masterpiece that brings the warmth of Indian coastal flavors directly to your dinner table.
🥗 Ingredients
The Prawn Marinade
- 1.5 lbs Jumbo Prawns (peeled and deveined, tail-on for presentation)
- 1/2 cup Greek Yogurt (full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1/2 teaspoon Garam Masala
The Masala Sauce
- 2 tablespoons Ghee or Vegetable Oil
- 1 large Yellow Onion (finely grated or pureed)
- 1.5 cups Tomato Puree (canned San Marzano or fresh pureed tomatoes)
- 1 tablespoon Tomato Paste (for deep umami)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Honey or Sugar (to balance the acidity)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Butter (unsalted, for a glossy finish)
- 1 inch Ginger (cut into fine matchsticks for garnish)
👨🍳 Instructions
-
1
In a large bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and garam masala until smooth.
-
2
Pat the prawns dry with paper towels. Toss them into the marinade, ensuring each prawn is thoroughly coated. Cover and refrigerate for at least 20 minutes (but no longer than 45 minutes to prevent the acid from 'cooking' the seafood).
-
3
Heat a large skillet or grill pan over medium-high heat with a drizzle of oil. Once shimmering, sear the prawns in batches for 1-2 minutes per side until they develop charred spots and are just barely opaque. Remove and set aside; do not overcook them here.
-
4
In the same pan (or a clean heavy-bottomed pot), melt the ghee. Add the pureed onions and sauté for 8-10 minutes over medium heat until they turn a deep golden brown. This is the foundation of your flavor.
-
5
Stir in the tomato paste, turmeric, cumin, and coriander. Cook for 2 minutes until the spices are fragrant and the oil begins to separate from the paste.
-
6
Pour in the tomato puree. Reduce the heat to medium-low, cover, and simmer for 10-12 minutes. The sauce should thicken and darken significantly.
-
7
Stir in the honey and the crushed Kasuri Methi. The fenugreek leaves provide that distinct 'restaurant-style' aroma that is essential for Tikka Masala.
-
8
Slowly pour in the heavy cream, stirring constantly to incorporate it into the tomato base until the sauce turns a beautiful silky orange.
-
9
Gently fold the seared prawns (and any juices they released) back into the sauce. Simmer for just 2-3 minutes until the prawns are fully cooked through and heated.
-
10
Turn off the heat and stir in the cold knob of butter for an extra professional gloss. Season with salt to taste.
-
11
Garnish generously with fresh cilantro and ginger matchsticks before serving immediately.
💡 Chef's Tips
Do not marinate the prawns for more than an hour; the lemon juice will break down the delicate protein and make them mushy. Always sauté your onions until they are truly golden brown; undercooked onions will result in a grainy, sharp-tasting sauce. If the sauce is too thick, thin it out with a splash of warm water or seafood stock rather than more cream to keep the flavors bright. For an authentic smoky 'dhungar' flavor, you can place a piece of glowing charcoal in a small metal bowl inside the pot, drizzle with ghee, and cover for 2 minutes before serving.
🍽️ Serving Suggestions
Serve alongside warm, buttery Garlic Naan to soak up the luxurious sauce. Pair with fragrant Basmati Rice or a light Saffron Pilaf. A side of cooling Cucumber Raita helps balance the warmth of the spices. Enjoy with a crisp, chilled glass of Riesling or a traditional Mango Lassi. Include a fresh kachumber salad (diced cucumber, tomato, and onion) for a crunchy contrast.