Garlic King Prawns in Lemon Butter with a Kick of Chilli!


FoodieChief Cooked Garlic King PrawnsGreetings, Inshallah this is the first of many posts I am able to share with you. Before we progress I would like to thank HaloodieFoodie for allowing me the opportunity to use this fantastic forum.

At this point it would be appropriate to put my culinary journey into context. In 1987, I moved away from home to study at university. It was the first time I came ‘home’ to an empty flat and the absence of the glorious smell of delicious home cooked food. Although, I did received a steady supply of ready-made spice mixes from my beloved mother, three years of trial and error gave me a thorough grounding into the road that lay ahead.

After graduating, my journey took an unexpected twist when I linked up my family to launch an Indian restaurant – this we successfully ran for twelve years, I enjoyed every moment, even though it was excruciatingly hard work, moreover the unsocial hours impacted on my family life.

Travelling and sampling different cuisines has really enhanced my understanding of food, this has played a key role in developing my skills that I have embraced. Over the years my travels have taken me to France, Italy, North Africa, South Africa, Middle East and of course India. To appreciate food you have to enjoy it, the enjoyment is even greater if you can try making it and sharing it!

Let commence with this simple starter – I love sea food and nothing annoys me more than having to eat over cooked prawns. Prawns and most other seafood are very delicate and are to be treated with care, over cooking any seafood will ruin the enjoyment of “fruit de mare” – Fruits of the sea.

To serve 4 people as a starter you will require the following ingredients:

24 headless king prawns with Shell

4 cloves of garlic

Fresh flat leaf parsley for garnish

1 lemon

40g of butter

3 tablespoon olive oil


Freshly ground black pepper

1 red chilli or a pinch dried chilli flakes (or more if you like it hot) – this is totally optional but I do like the chilli kick


FoodieChief King PrawnsStep 1 – Prepare your prawns, when using king prawns I always make sure that they are de-veined. Wash and allow to dry before placing them in baking dish.

Step 2 – Peel and finely chop the garlic. Now scatter the garlic, olive oil and the butter over the king prawns.

Step 3 – Wash your fresh lemon in hot water and dry, grate the lemon and collect the zest.

Step 4 – Add seasoning to your king prawns, salt and pepper to taste and the lemon zest.

FoodieChief Garlic King Prawns Ready to Bake

Step 5 – Add the chilli (optional step) and mix the king prawns will all the ingredients.

Step 6 – Bake the king prawns in a pre-heated oven at 190o C / gas mark 5 for approx. 12 mins. A good indicator that the prawns are cooked – the shells will be pink in colour.

Step 7 – Garnish with finely chopped parsley and freshly squeezed lemon juice.

Ready to serve with a thick slice of tiger bread!


Hope you are able to try this simple and very tasty recipe. Your feedback and suggestions are welcome.



Herb-Crusted Salmon


As a child I didn’t really enjoy eating fish. Probably due to the fact that Gujarati families really only know one method of cooking fish; fried in a shallow pan with a rich and flavoursome tomato sauce. The intense flavour of the tomato sauce and the fishiness of the Salmon was overwhelming for my immature palette.

Only after starting my professional life did I experience the wonders of ocean cuisine. Whole day professional development meetings at work are difficult at the best of times, the lunch break is a welcome relief from ‘death by Powerpoint’.

One meeting interluded with a fabulous spread for lunch. I was hit with a dilemma. What do I eat?? Shall I play safe and have the vegetarian option….. The carnivore inside me woke up… Shall I ask whether the meat is suitable for Muslim consumption? Can I confidently trust the meat was slaughtered according to the principles laid down by deen????

The fish main course provided the answer….. Lovely, moist, opulent salmon, perfectly seasoned with no hint of fishiness. My oceanic culinary journey had finally started.

Did you know?
The great thing about fish is variety of flavour between different types. Whereas other meat have degrees of being cooked, fish must always be cooked well, so the degree of flavour is down to the fish itself and the spices used.

Today I present my wife’s Herb crusted Salmon recipe, it was also my first iftaar meal.
Fish is a delicate meat and needs to be treated with appropriate care. The crispy herb crust complements the soft sumptuous fish, a departure from the harsh over rich flavours of my childhood.

I apologise for the ‘untidy’ picture. I had a big decision to make. Eat iftaar or take the picture!!! True foodies will appreciate my conundrum!


  • 4 salmon fillets, (170g /6 ounces each)
  • fresh lemon juice, salt,
  • Red chilli flakes,
  • ginger and garlic paste (to taste)
  • 3 slices bread
  • 1 cup fresh parsley (washed and dried)
  • Coarsely ground pepper


1. Marinate salmon for a few hours in lemon juice, red chilli flakes, ginger and garlic
2. Preheat oven to Gas Mark 8.

3. Blitz the bread and parsley, pepper and a small amount of salt in a food processor until coarse crumbs form.

Picture4. Place salmon skin side down on a baking sheet lined with aluminium foil. Sprinkle crumb mixture on top, making sure all the salmon is covered

5. Bake until salmon is opaque throughout, 11 to 13 minutes.



6. Serve with vegetable couscous, roast vegetable or rice


I hope you enjoy the Herb crusted Salmon, please don’t forget to subscribe and keep updated with the work of the HaloodieFoodie!!