Butter King Prawns
Daniel Devereux
My Seafood take on the Classic Indian Curry Butter Chicken!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine Indian
Sharp knife
Chopping board
garlic press
Large Lidded Frying Pan
Silicone spatula
Fine Sieve
- 500 g king prawns
- 100 g unsalted butter
- 1 brown onion
- 3 large garlic cloves
- 1 thumb size ginger
- 1 tsp garam masala
- 1 tsp chilli powder
- ½ tsp cumin
- ¼ tsp ground coriander
- ¼ tsp turmeric
- 400 ml passata
- 100 ml single cream
- 2 tbsp chopped coriander
Wash and remove the head and feet of the prawns and dry with kitchen roll. Season generously with salt and pepper and set aside.
Dice the onion and mince the garlic and ginger
Heat 20 grams of butter in a pan and flash fry the prawns for 2 minutes then remove and set aside.
Heat another 20 grams of butter in the same pan and add the diced onion and sauté until soft and slightly browned then add the garlic and ginger. Fry for 2 more minutes. Careful not to burn
Now add the spices and fry for a minute or so before adding the passata. Cover and leave on high heat to come to a bubble.
Once bubbling turn to low and cook for about 5 to 10 minutes then add the remaining butter and more if needed or wanted! Add the cream stir in well and turn the heat to medium to get a little bubble.
Once bubbling add back in the prawns and any juices together with the chopped coriander and leave heat on for a couple more minutes before removing from the heat and serving!
TIPS -
- The dish is called butter prawns for a reason indulge yourself and do not shy on the butter. Taste as you go and if you think it needs more it probably does.
- Leave the shell on the prawns for flavour but remove the legs and head if squeamish.
- If you want a completely smooth sauce then sieve with a fine sieve before adding the cream.
Keyword Curry, Fakeaway, one pot, Quick & Easy, Quick Meal, Rich, Spicy