Sabrina Ghayour’s pan-fried spiced prawns recipe

When I find the really big prawns, of which you need only two or three per person, they are spectacular with a simple spice coating. I can’t resist tandoori prawns – they’re one of my all-time favourites, so this is my little nod to that spectacular dish.

spiced prawns
Kris Kirkham


6 giant raw prawns (ideally about 70g each, but you can use a larger quantity of smaller prawns), peeled but tails left on
Vegetable oil
2 lemon quarters, to serve (optional)

100g greek yogurt
2 tsp curry powder
1 tsp ground turmeric
Generous squeeze of lime juice
Very generous amount of Maldon sea salt flakes and freshly ground black pepper

  1. Mix all the marinade ingredients together in a mixing bowl. Add the prawns and turn until well coated.
  2. Heat a large frying pan over a high heat and, once hot, drizzle in a little vegetable oil. Add the prawns to cook for a couple of minutes or so on each side until opaque and firm to the touch (smaller prawns will need a shorter cooking time).
  3. Add the lemon quarters, if using, to the pan and fry the flesh sides.
  4. Serve the prawns immediately with the fried lemon quarters for squeezing over.

Now buy the book

Persiana Everyday

Persiana Everyday
by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to or call 020 3176 2937.