A Stew That Became a Curry: Tiger Prawn & Shellfish, Start to Finish | Episode 4

Last week, Avi took us round Shepherd's Bush Market — Brothers and Cousins for the fish, the veg stall for everything else. This week, we find out what it was all for.

It starts like a stew. Chef Avi Shashidhara builds a proper shellfish stock the same way you'd build any good stew base — low and slow, using the shells and trimmings rather than throwing them away. Onions, curry leaves, fresh turmeric, and ginger go in from the veg stall. Tiger prawns from Niko at Brothers and Cousins go in last. Finally, we end up with a beautiful South Indian-style tiger prawn curry, made completely home-style, start to finish.

In this episode, Avi shows you how to make this dish from scratch, just the way this kind of curry is actually cooked at home across South India, using ingredients sourced within walking distance of the pub itself.

This might just be a sneak peek at what's coming to the Talli Queen menu.

Talli Queen opens early October 2026, a new pub from chef Avi Shashidhara (The River Café, Hibiscus, Pahli Hill) and co-founder James, in Shepherd's Bush, London — Indian-influenced food cooked on the tandoor and charcoal grill, using British produce.

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