Okay so I am well aware that curry is a bit of a tough one to eat when it’s so so hot outside during these lovely summer months but you’re going to want to try this Tandoori King Prawn Curry. The tandoori spice mix that I use isn’t exactly the same as the standard recipe’s you can find online because I like adding that little extra punch and you’ll find that in fennel seed, a really lovely fragrant seed that packs a punch.
The key to a delicious Tandoori King Prawn is marinating it for at least an hour before you make it, even better if you can leave your prawns marinating overnight. Marinating your prawns (which, by the way, should absolutely been whole uncooked prawns), will give you a beautiful texture and lovely aromatic flavour.
Tandoori King Prawn Curry
- 200 g Raw King Prawns
- 80 g Plain Greek Yoghurt
- 3 tsp Smoked Paprika
- 2 tsp Tomato Puree
- 1 tin Chopped Tomatoes
- 5 tbsp Tandoori Spiced Powder
- 3 chopped Garlic Cloves
- 1 tsp Salt
- 3 handfuls Spinach
- 1 chopped Courgette
- 10 g Fennel Seed
- 2 chopped Shallots
- 2 tbsp Red Wine Vinegar
- 1 tbsp Granulated Sugar
- 2 tbsp Turmeric Powder
- 1 tbsp Olive Oil
- Chopped Coriander
- In a bowl, mix together your paprika, tandoori powder, fennel and turmeric and then add in your yoghurt and tomato puree and add in your prawns, stirring carefully to coat before wrapping and putting in the fridge for an hour to marinate (even better if you can do this the night before).
- Heat up a large wok or frying pain with your olive oil and chop your courgette, onion and garlic. Put in with your red wine vinegar, salt and chopped tomatoes and simmer before adding in your marinated prawns. Add in your sugar and spinach and simmer for 7 minutes until cooked.
- Serve with fluffy rice and add a sprinkle of coriander.
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