Durban Chilli Garlic Butter Prawns
These Durban chilli garlic butter prawns are spicy, buttery and garlicky. Juicy prawns are marinated in Kashmiri chilli powder, turmeric, and ginger garlic, then simmered gently in a rich butter sauce infused with curry leaves, garlic, coriander, and chilli.
This is not your average garlic butter prawn recipe. The curry leaves, Kashmiri chilli powder, and a spiced marinade gives these prawns a depth of flavour that is completely different from any other prawn recipe you have tried. Quick enough for a weeknight dinner but impressive enough for guests.
Why You’ll Love These Durban Chilli Garlic Butter Prawns
Bold Durban-inspired flavour: Garlic, curry leaves, Kashmiri chilli powder, and butter create a rich and spicy prawn dish packed with flavour.
Quick and easy: The prawns cook quickly, making this recipe perfect for busy weeknights or last-minute entertaining.
Juicy and tender prawns: Marinating the prawns helps lock in flavour while gentle cooking keeps them soft and succulent.
Rich buttery sauce: The chilli garlic butter sauce is incredibly moreish and pairs perfectly with the prawns.
Versatile — serve as a main dish, side dish, starter, or part of a seafood spread.
Ingredients
Marinade
Turmeric: Adds warmth, colour, and subtle earthiness while helping season the prawns.
Ground ginger and garlic: Gives the prawns a savoury base flavour and enhances the richness of the butter sauce.
Mixed Kashmiri chilli powder: Adds vibrant colour and balanced heat without overpowering the prawns. I make my own mixed Kashmiri chilli powder but you can can find it at most Indian spice shops.
Fine salt: Helps season the prawns evenly before cooking.
Prawns: Fresh or thawed prawns work beautifully here. Remember to clean and devein before marinating.
Chilli Garlic Butter
Butter: Butter forms the rich base of the sauce and carries all the garlic and chilli flavours beautifully.
Onion: Onion adds sweetness and depth to balance the spice and garlic.
Garlic cloves: Garlic is one of the key flavours in this dish, adding richness and aroma to the butter sauce.
Curry leaves: Curry leaves add authentic Durban-style fragrance and flavour.
Fresh coriander: Adds freshness and brightness to finish the dish.
Garlic pepper seasoning: Adds extra savoury garlic flavour with gentle peppery heat.
Garlic herb seasoning: Enhances the buttery sauce with extra herb and garlic notes.
Water: Helps loosen the sauce slightly and allows the flavours to coat the prawns evenly.
Nando’s Lemon & Herb sauce: Adds tanginess, spice, and extra flavour. You can substitute with your favourite hot sauce.
Chilli powder: Adds extra heat and deepens the spicy flavour of the butter sauce.
How To Make Durban Chilli Garlic Butter Prawns
Step 1: Clean the prawns
Clean and devein the prawns thoroughly. Rinse gently and pat dry with paper towels before marinating. Dry prawns absorb the marinade better and cook more evenly.
Step 2: Marinate the prawns
In a large bowl, combine the turmeric, ginger and garlic paste, Kashmiri chilli powder, and salt. Add the prawns and mix until every prawn is evenly coated. Cover and marinate for at least 30 minutes.
Tip: Marinate overnight in the fridge or freeze the marinated prawns and cook the next day. The spices penetrate deeper and the flavour is dramatically better.
Step 3: Start the butter sauce
Add the butter to a large pan or pot over medium heat. Once melted and gently bubbling, add the sliced onions and cook until soft and translucent.
Step 4: Add garlic and aromatics
Add the minced garlic, fresh coriander, curry leaves, garlic herb seasoning, and garlic pepper seasoning. Stir well and cook for 1–2 minutes until deeply fragrant. The curry leaves will sizzle and crackle when they hit the butter.
Step 5: Cook the prawns
Add the marinated prawns and cook gently over low heat. Toss carefully so every prawn is coated evenly in the butter mixture. Avoid overmixing as prawns are delicate and cook quickly.
Step 6: Finish the sauce
Add the water, Nando’s Lemon & Herb sauce, and chilli powder. Simmer gently for a few minutes until the prawns are fully cooked and the sauce has thickened slightly.
The prawns will turn bright orange when ready. Once they curl into a C-shape and there is no translucent flesh visible, they are ready. Remove from heat immediately as overcooked prawns become tough and rubbery.
Step 7: Garnish and serve
Garnish with fresh coriander and serve immediately while hot. These Durban chilli garlic butter prawns are best enjoyed straight from the pot or pan.
How to Store Your Chilli Garlic Butter Prawns
Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Prawns are best eaten fresh as they can become rubbery when reheated.
Reheating: Reheat gently over low heat for a few minutes until just warmed through. Add a small splash of water if the sauce has thickened too much. Avoid overheating.
Freezing: Freeze the uncooked marinated prawns for up to 1 month. Thaw overnight in the fridge before cooking. Do not freeze cooked prawns as it will affect the texture.
Frequently Asked Questions
What makes these Durban garlic butter prawns different from regular garlic butter prawns? The Durban Indian influence comes from the Kashmiri chilli powder marinade and fresh curry leaves in the butter sauce. Most garlic butter prawn recipes use simple butter, garlic, and parsley. This version adds turmeric, ginger garlic paste, and curry leaves which give it a completely different and distinctly South African Indian character.
Can I use frozen prawns? Yes. Thaw completely overnight in the fridge and pat dry before marinating for the best texture and flavour absorption.
How do I avoid rubbery prawns? Cook the prawns gently over medium – low heat and remove them from the heat the moment they turn bright orange and opaque. Overcooking is the main cause of rubbery prawns. Remember that they continue cooking from residual heat even after the pot is removed from the stove.
What can I substitute for Nando’s Lemon & Herb sauce? Any tangy hot sauce works well. A squeeze of fresh lemon juice with a dash of your favourite chilli sauce is a simple substitute. The key is the tang and mild heat that Nando’s adds to the butter sauce.
Can I make this ahead of time? The prawns can be marinated up to 24 hours in advance and kept refrigerated, or frozen in the marinade for up to 1 month. Cook from fresh just before serving for the best result.
⭐ Tried this recipe? Leave a star rating and comment below – I’d love to hear how it turned out! Your feedback helps other food lovers find this recipe and cook with confidence.
Equipment
- Large frying pan or pot
- Mixing bowl
- Knife
- Chopping board
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- ½ tsp turmeric
- 1 tsp ground ginger and garlic
- 1 tbsp mixed Kashmiri chilli powder
- ½ tsp fine salt (to taste)
- 1 kg prawns (cleaned and deveined)
- 100 g butter
- 1 onion (sliced)
- 3 cloves garlic (minced)
- 1 sprig curry leaves
- 1 tsp fresh coriander (chopped)
- ¼ tsp garlic pepper seasoning
- ¼ tsp garlic herb seasoning
- ½ cup (125ml) water
- 2 tbsp Nandos lemon and herb sauce (or your favorite hot sauce)
- ½ tsp chilli powder
Instructions
- Clean and devein the prawns. Rinse and pat dry.
- Mix turmeric, ginger and garlic, Kashmiri chilli powder, and salt. Add prawns and toss until coated. Marinate for at least 30 minutes or overnight.
- Melt butter in a large pan over medium heat. Add onions and cook until soft and translucent.
- Add garlic, coriander, curry leaves, garlic herb seasoning, and garlic pepper seasoning.
- Add the marinated prawns and cook gently over low heat, tossing carefully to coat in the butter mixture.
- Add water, Nando's sauce, and chilli powder. Simmer for a few minutes until prawns are cooked through and sauce thickens slightly.
- Garnish with fresh coriander and serve immediately.
