Jamie's Friday Night Feast Cookbook
By Jamie Oliver
50 mins plus marinating
Not Too Tricky
serves 2
About the recipe
Inspired by Alesha’s travels to Mumbai, this incredible dish – also known as tandoori burani jhinga – has amazing layers of flavour from the punchy double marinade. To make my version really sing, I’m butterflying the prawns to give an even bigger surface area to suck up that wonderful fragrant spice.
Recipe From
Ingredients
8 large raw shell-on tiger prawns, from sustainable sources
1 knob of unsalted butter
MARINADE 1
5cm piece of ginger
3 cloves of garlic
½ teaspoon chilli powder
½ a lemon
2 teaspoons mustard oil
MARINADE 2
80g hung curd (see tip)
10g roasted gram flour (bhuna besan)
2 tablespoons mustard oil
2 teaspoons red chilli paste
1 big pinch of kasoori methi powder (dried fenugreek leaves)
½ teaspoon carom seeds (ajwain)
½ teaspoon garam masala
SLAW
¼ of a red and/or white cabbage (200g)
1 little gem lettuce
4 radishes
2 sprigs of fresh mint
2 sprigs of fresh coriander
25g fresh coconut
½ a ripe mango
½ a lemon
extra virgin olive oil
MINT CHUTNEY
½ teaspoon cumin seeds
2 cloves garlic
5cm piece of ginger
1 big bunch of fresh coriander (60g)
1 bunch of fresh mint (30g)
1 large fresh green chilli
25g unsalted peanuts
2 heaped tablespoons natural yoghurt
1 pinch of black salt
Top Tip
To make your own hung curd, simply strain 500g of natural yoghurt through a double layer of muslin and leave it to hang for at least 3 to 4 hours, or until drained completely. It will keep happily in the fridge for up to 3 days.
Method
- Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
- For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
- Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time’s up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
- Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
- Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
- To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
- Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
- Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
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