Everything at Darbaar comes with a touch of grandeur. Taking inspiration from the banquets of the Indian Royal Courts, there's nothing about this modern Indian restaurant that doesn't play homage to the Royal Household – and the food is no exception.

These Madagascan prawns are a true treat because their lean, long meat carries flavour really well. To make them at home, you need a couple more ingredients than you might expect, but it's definitely worth it.

Ingredients

First marinade

  • 2 giant Madagascan prawns (or similar)
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp turmeric
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 2 green chillies, finely chopped
  • 1 tsp fennel seed, toasted and crushed

Second Marinade

  • 100ml coconut cream
  • 1½ tsp Bengali mustard paste (kasundi) or grain mustard
  • ½ tsp salt
  • ½ tsp sugar

For the salsa

  • 1 vine ripe tomato roasted, peeled & chopped
  • 1 banana shallot, finely chopped
  • ½ tsp green chilli, chopped
  • 1 tsp chopped ginger
  • ½ tsp red chilli powder
  • 1 tsp salt
  • 1 tsp sugar
  • Juice from ¼ lime
  • 1 tbsp of finely chopped tomato

To serve

  • 50g fresh coriander, finely chopped
  • Juice from ¼ lemon

Method

  1. To make the salsa, fold together all the ingredients in a mixing bowl and serve cold.
  2. Wash the prawns and remove the legs, but keep the head and shell on.
  3. Next, devein them and use a sharp knife to cut in half down the middle. Wash each half in running water and pat dry.
  4. Prepare the first marinade in a bowl by mixing all the ingredients together, throw in the prawns and set aside for 5 minutes.
  5. Heat the grill to a medium heat and sear the prawns by placing the flesh flat on the grill. After 3 minutes turn them over and repeat. Remove and place it on a tray.
  6. Preheat the oven to 175° C.
  7. In a mixing bowl mix the second marinade and pour it over the prawns.
  8. Place the tray in the preheated oven and cook the prawns for a further 5 minutes.
  9. Remove the prawns from the oven and serve hot with a sprinkle of coriander and a squeeze of lemon juice.

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