Representative image. Actual catch may vary.
Fresh Tiger Prawns in Bengaluru
Large, striped, hand-cleaned, grill-ready.
Also known as: Tiger Prawns · Bagda · Jinga · Chemmeen
Large, juicy, striped — grill-ready perfection.
About Tiger Prawns
Tiger Prawns are the large, striped, dark-shelled prawns that make people order a second helping. The stripes give them their name — bold dark bands against a translucent grey-pink shell — and the size is what puts them a step above everyday prawns. A good Tiger Prawn is heavy for its size, and the tail meat is a firm, sweet, almost crustacean-butter texture that grills, tempures, and curries beautifully.
Nutritionally they are lean, high-protein, low in fat, and rich in selenium and vitamin B12. Culinarily they are the most versatile shellfish in the Indian kitchen — a Konkan prawn balchao, a Chettinad prawn curry, a Bengali chingri malai curry, a Mangalorean prawn ghee roast, or simply garlic-butter prawns for a Friday-night snack.
We source Tiger Prawns fresh, hand-clean them, devein them and portion them per your ask on WhatsApp — head-on, head-off, tail-on, or completely peeled. Availability depends on the day's landing; on strong days we have plenty, on slow days we say so upfront rather than substitute smaller prawns.
Cuts we offer
- Whole with head — the way most Indian curries want them
- Head-off, shell-on — for balchao and tandoor
- Peeled and deveined, tail-on — for garlic butter, tempura and Asian stir-fries
- Peeled, deveined, tail-off — for pasta, biryani and pulao
How to cook Tiger Prawns
Tiger prawns cook in 90 seconds a side and no more. Overcook them and you get rubber — respect that number and you get the best prawn you have ever eaten. For a Mangalorean ghee roast, marinate peeled prawns in a red byadgi masala for 20 minutes, then flash-fry in ghee with curry leaves, garlic and a squeeze of lime. For a Bengali malai curry, sear the prawns briefly, remove, build the mustard-coconut milk gravy, and add the prawns back only in the final 90 seconds. For garlic butter prawns, high heat, 6 pieces at a time, butter, garlic, chilli flakes, lemon zest, done in under two minutes.
How we deliver it fresh
We source from the coast in the morning, chill it on ice for the drive to Bengaluru and pack it hygienically before it leaves for your door in KR Puram, Whitefield, Marathahalli or the surrounding areas. Nothing here is frozen for days on end and nothing here is chemically treated — the only preservation is temperature. If you order in the morning we deliver the same day; if you order later, we schedule you into the next available slot on WhatsApp before we pack.
Frequently asked about Tiger Prawns
Are your Tiger Prawns fresh or frozen?
They are chilled on ice, not deep-frozen. We source them from the day's landing, clean and devein them by hand, and pack them before they leave for your door.
Do you clean and devein before packing?
Yes, by default. If you prefer heads-on-shells-on for a curry, tell us on WhatsApp and we deliver them as-is.
What size are your Tiger Prawns?
Sizes vary with the day's landing. On average our Tigers count around 12–16 pieces per kg with heads. If you want a specific count per kg, mention it and we'll do our best.
You may also like
Subject to stockRepresentative image. Actual catch may vary.
Sweet, plump and versatile everyday prawns.
Subject to stockRepresentative image. Actual catch may vary.
Luxury on a plate — sweet, succulent flesh. Pre-book.
Subject to stockRepresentative image. Actual catch may vary.
Fresh mud crabs, meaty and rich — same-day, subject to da…
Order Tiger Prawns on WhatsApp
Tell us the cut and quantity — we confirm today’s exact price on WhatsApp before your order is packed.