King prawns with garlic and mustard seeds (Lasan anna rai wara chingri) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 138) by Meera Sodha

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Accompaniments: Chapattis (Rotli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on January 12, 2026

    Super quick to put together and absolutely delicious. I omitted the curry leaves and fresh chile because I did not have any, but I added a pinch of red pepper flakes. I also skipped the salt, but I cleaned the shrimp with salt, so you can say they were brined a little bit.

  • Frenchfoodie on November 04, 2025

    Delicious and incredibly fast to make so great addition to a more complicated spread. Have made with and without the curry leaves and with and without fresh chilli and it is delicious every time.

  • bernalgirl on September 06, 2024

    As easy and flavorful as reported, we loved the spice level and the finishing squeeze of lemon.

  • Meags on January 07, 2023

    This was delicious! Like everyone has said - very fast to put together! The flavor is wonderful! I also halved the salt and will probably cut that in half or skip entirely next time. I used brown mustard seeds.

  • patioweather on August 09, 2021

    This was outstanding. I am actually shocked by how good it was compared to other recipes that are also butter + shrimp. The most time consuming part is chopping garlic.

  • ksg518 on April 22, 2021

    Very nice and very quick. I made as written except I didn't have the red chilies and I substituted brown mustard seeds for the black seeds she references in the introduction. The only issue I had is that with the seasonings it was hard to tell when the shrimp were done. I never realized on how much I rely on visual cues for cooking shrimp.

  • meginyeg on January 13, 2021

    This was amazing! Will definitely make again. Very flavourful and easy to get together on a work day night

  • Rutabaga on October 05, 2019

    This was great, so flavorful. If your shrimp are already prepared, it's also super easy. I left out the curry leaves and green onion, but didn't miss them. Wonderful!

  • stockholm28 on January 20, 2018

    This took under 30 minutes to make with most of the time spent prepping the shrimp. I did not have black mustard seeds so substituted brown. It was a good dish with garlic, butter, some heat from the chili, and the mustard flavor. I served over rice.

  • TrishaCP on May 30, 2016

    This was very good. I greatly reduced the salt (less than half), and it was plenty. The mustard seeds are very nice with the shrimp.

  • lilham on May 21, 2016

    Quick and delicious. I used sunflower oil instead of butter and cut the salt in half

  • L.Nightshade on May 16, 2016

    Dipping a toe into the water again, with success this time! My deviations from the recipe: ghee instead of butter; no chile peppers so I used a bit of red bell pepper for color and a toss of chile flakes. To begin, I cooked the mustard seeds for the 20 seconds mentioned and tasted them. They were already burnt and quite bitter. (I thought I had discovered the reason my salmon spinach curry was bitter, but alas, no mustard seeds were used in that one.) I started over with fresh ghee and fresh mustard seeds, and only went about 10 seconds. This dish really does come together in a flash. In fact it was ready before I had set the table or brought out the side dishes. I had to hustle to serve dinner in a civilized fashion! We both enjoyed it, and Mr. NS even declared it a make-again dish. Quite a change from his request that I don’t cook anything more from this book!

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