One chef, one recipe: Butter garlic black pepper prawns by Chef Tarun Sibal

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Chef Tarun Sibal is a champion of fresh ingredients

Tarun Sibal, the chef-entrepreneur whose restaurants – Titlie in Goa and Street Storrys in Bangalore – are doing exceptionally well, having won several awards and the love of their customers, believes food is all about great taste.

He refers to his food philosophy as Gourmet Casual – serving warmth and joy on a plate. He describes it as non-pretentious yet gourmet food, that makes the familiar more exciting, and the non-familiar approachable.

Sibal is a champion for fresh produce and great ingredients and believes that substandard ingredients cannot turn into quality produce.

He loves working with prawns as it is a very versatile protein that requires minimum amount of work. “From a cocktail to a curry, it just does the magic,” says Sibal.

He shares with us the recipe for his signature dish butter garlic black pepper prawns with sambhar sauce and pol sombol. A staple dish at Titlie – Sibal’s culinary bar and restaurant at Vagator in Goa – it has been on the menu from the beginning.   

“It’s a testament to collaborative cuisine,” says Sibal. The dish has inspirations from Singapore, Kerala and Sri Lanka. The black pepper butter garlic has a thick Kerala sambhar sauce, and the pol sombol is from his last Sri Lankan vacation where he spent 15 days covering the south-east coast.

 “It’s where two or more ingredients or styles jam on a plate and the result is more than the sum of the ingredients,” he says. 

Butter garlic black pepper prawns with sambhar sauce and pol sombol

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The butter garlic black pepper prawns is a signature dish at Titlie, Goa


  • Prawns 6 to 8 PC’s
  • Black pepper 1 tablespoon
  • Garlic chopped 1 tablespoon
  • Oyster Sauce 1 tablespoon  
  • Butter 50 Gm
  • Salt to taste
  • Water
  • Sambhar Sauce – 100 ml
  • Fresh coconut – 100’gm
  • Red chili fresh – 2 pc
  • Madras shallots – 2 pcs
  • Lemons – 2 pcs
  • Cucumber – 1
  • Coriander and Fresh leaves – few sprigs


Heat the butter in a pan, add garlic and black pepper. Let it sweat, add prawns, add oyster sauce and cook till the prawns are done, add 2 ml of lemon juice.

Sambhar Sauce – blitz thick sambhar into a fine paste, add some oil, treat it like a dressing

Pol Sombol – grate fresh coconut and chili together with a little shallot and lemon rind. Plate it with a side salad of cucumber.