Make Darbaar's royal Bengal-style wild Madagascan prawns

Name: Make Darbaar's royal Bengal-style wild Madagascan prawns
Prep time: 30 min
Total time: 40 min
Yield: Serves 2
Ingredients: First marinade2 giant Madagascan prawns (or similar)1 tbsp vegetable oil1 tsp salt½ tsp turmeric1 tsp chopped ginger1 tsp chopped garlic2 green chillies, finely chopped1 tsp fennel seed, toasted and crushedSecond Marinade100ml coconut cream1½ tsp Bengali mustard paste (kasundi) or grain mustard½ tsp salt½ tsp sugarFor the salsa1 vine ripe tomato roasted, peeled & chopped1 banana shallot, finely chopped½ tsp green chilli, chopped1 tsp chopped ginger½ tsp red chilli powder1 tsp salt1 tsp sugarJuice from ¼ lime1 tbsp of finely chopped tomatoTo serve50g fresh coriander, finely choppedJuice from ¼ lemon

Earthy turmeric and ginger meet sweet, rich prawn meat in this summer barbecue recipe by Darbaar's head chef Abdul Yaseen

Published: Friday 21st July 2017

Seafood

Serves 2

Preparation time 30 mins

Cooking time 10 mins

Everything at Darbaar comes with a touch of grandeur. Taking inspiration from the banquets of the Indian Royal Courts, there's nothing about this modern Indian restaurant that doesn't play homage to the Royal Household – and the food is no exception.

These Madagascan prawns are a true treat because their lean, long meat carries flavour really well. To make them at home, you need a couple more ingredients than you might expect, but it's definitely worth it.

Ingredients

First marinade

2 giant Madagascan prawns (or similar)
1 tbsp vegetable oil
1 tsp salt
½ tsp turmeric
1 tsp chopped ginger
1 tsp chopped garlic
2 green chillies, finely chopped
1 tsp fennel seed, toasted and crushed

Second Marinade

100ml coconut cream
1½ tsp Bengali mustard paste (kasundi) or grain mustard
½ tsp salt
½ tsp sugar

For the salsa

1 vine ripe tomato roasted, peeled & chopped
1 banana shallot, finely chopped
½ tsp green chilli, chopped
1 tsp chopped ginger
½ tsp red chilli powder
1 tsp salt
1 tsp sugar
Juice from ¼ lime
1 tbsp of finely chopped tomato

To serve

50g fresh coriander, finely chopped
Juice from ¼ lemon

Method

To make the salsa, fold together all the ingredients in a mixing bowl and serve cold.
Wash the prawns and remove the legs, but keep the head and shell on.
Next, devein them and use a sharp knife to cut in half down the middle. Wash each half in running water and pat dry.
Prepare the first marinade in a bowl by mixing all the ingredients together, throw in the prawns and set aside for 5 minutes.
Heat the grill to a medium heat and sear the prawns by placing the flesh flat on the grill. After 3 minutes turn them over and repeat. Remove and place it on a tray.
Preheat the oven to 175° C.
In a mixing bowl mix the second marinade and pour it over the prawns.
Place the tray in the preheated oven and cook the prawns for a further 5 minutes.
Remove the prawns from the oven and serve hot with a sprinkle of coriander and a squeeze of lemon juice.

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