Cory's Jumbo Prawns with Garlic and Chillies

For those who love the magical flavours of indian cuisine, Madhur Jaffrey is the queen of curries and world authority on Indian food, having published over 15 cookbooks on the subject over the last 40 years. Inspired by the tremendous recipes in her cookbook 'At Home with Madhur Jaffrey', we were treated to a sensational Indian feast over the weekend by our dear friends Cory and Richard. Using her cookbook as a launchpad for the fabulous dinner, we started with Jumbo Prawns with Garlic and Chillies, which according to Jaffrey "is easily one of my favourite first courses for dinner parties, and one that I've served repeatedly over the years". Delicately spiced with ground mustard seed and chopped green chiles, the jumbo prawns are then quickly sautéed with garlic, kari leaves or fresh basil and grated tomato, creating a simple, sweet, and fragrant sauce. "Most of the work, and there is very little of it, can be done in advance, and the last minute stir-frying, which is the ideal way to cook this, takes only a few minutes". Succulent and juicy with exquisite flavour, Cory's prawns were a mouthwatering beginning to a memorable evening. 

Prawns with Garlic and Green Chillies
Serves 4
Recipe courtesy of Madhur Jaffrey

12 raw jumbo prawns, peeled and deveined
1/4 tsp cayenne pepper, or to taste
1 tsp finely chopped fresh hot green chillies
1/4 tsp salt and freshly ground black pepper
2 tbsp olive, rapeseed or peanut oil
1/2 tsp whole brown or yellow mustard seeds
1 large clove of garlic, peeled and finely chopped
15 fresh curry leaves or 10 fresh basil leaves, torn
5 tbsp grated tomato, discarding the skin


Wash the prawns well. Leave in a sieve for a while, then pat dry and put in a bowl. Add the cayenne pepper, some freshly ground black pepper, a quarter teaspoon of salt and the chillies and mix well. The prawns may be covered and refrigerated until needed.

Put the oil in a wok or frying-pan and set over a medium-high heat. When hot, put in the mustard seeds, and as soon as they begin to pop, a matter of seconds, add the garlic and stir once or twice. Quickly add the prawns and curry leaves and stir a few times. Add the grated tomato and stir to combine. Turn the heat down to medium-low and let the prawns cook gently, stirring until they just turn opaque, a matter of two or three minutes. Serve immediately on their own or over a handful of mixed greens for a delicious first course.