These chilli garlic butter prawns are juicy, spicy, and coated in a rich buttery garlic sauce infused with curry leaves, coriander, and Kashmiri chilli powder. Quick, flavourful, and perfect served with rice or bread.
Equipment
- Large frying pan or pot
- Mixing bowl
- Knife
- Chopping board
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
Marinade
- 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)
Chilli Garlic Butter
- 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.
Notes
Marinate overnight — even 30 minutes works but overnight marinating gives you deeper flavour.
Don't overcook the prawns — this is the most common mistake with any prawn recipe. Cook only until the prawns turn bright orange. Once they curl into a C-shape and there is no translucent flesh visible, they are ready. Remove from heat immediately.
Pat the prawns dry before cooking — excess moisture causes the prawns to steam rather than cook properly in the butter. Dry prawns give you better flavour absorption and a nicer texture.
Adjust the heat — add more chilli powder or fresh green chillies for extra heat, or reduce the Kashmiri chilli powder for a milder version.