Tiger prawn with pepper fry with lemon rice

Monisha Bharadwaj combines piquant pan-fried tiger prawns with fragrant lemon rice to create a truly splendid Indian meal
By Monisha Bharadwaj
Tiger prawn with pepper fry with lemon rice
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 tbsp sunflower oil
  • 8 dried chillies, broken in half
  • 1 tsp black peppercorns, crushed
  • 0.5 tsp ground aniseed
  • 12 shallots, chopped
  • 1 tsp garlic paste
  • 1 tbsp tomato purée
  • 1 pinches salt, to taste
  • 600 g raw tiger prawns, shelled and de-veined
  • 4 tbsp water
  • 1 tbsp green peppercorns, pickled

Lemon Rice

  • 300 g basmati rice, washed and drained
  • 1 pinches salt
  • 2 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 6 fresh curry leaves
  • 10 cashew nuts
  • 1 tsp turmeric
  • 3 tbsp lemon juice


1. First, prepare the lemon rice. Place the basmati rice in a heavy-based saucepan, adding twice the rice's volume of water to the pan and seasoning with salt. 2. Bring to the boil, reduce the heat to very low, cover tightly and simmer until the rice is tender and the water has been absorbed. Reserve. 3. Heat the sunflower oil in a heavy-based frying pan. Add the chillies, black peppercorns and aniseed. Stir-fry for 1 minute. 4. Add the shallots and garlic and stir-fry for 1 minute. Add the tomato puree and salt and blend together. 5. Mix in the tiger prawns and toss until well-sealed on all sides. Add the water and cook until prawns are done, adding water as necessary. 6. Meanwhile, in a separate pan, heat the sunflower oil and fry the mustard seeds until they pop. 7. Add the curry leaves and the cashew nuts. Once the cashews are slightly golden, add the turmeric, mixing in. 8. Remove from direct heat at once and pour in the lemon juice. Season with salt. Mix the cashew nut mixture into the cooked basmati rice. 9. Serve the prawns hot, sprinkled with green peppercorns and with a serving of lemon rice on the side.

Rate This Recipe