Tandoori prawns flavoured with mustard

Tandoori prawns flavoured with mustard

By
From
Indian Food Made Easy
Serves
4
Photographer
Vanessa Courtier

These tandoori prawns are succulent and indulgent, but manage to remain quite light and healthy. They are the perfect summer barbecue food for friends, but work just as well as a starter or a light meal with a salad. We serve these all year round with a little green chutney as a pre-dinner appetiser with drinks, to whet the appetite and awaken the taste-buds.

Ingredients

Quantity Ingredient
16 large king prawns, shelled but with the tail left intact, deveined and cleaned
4 wooden skewers, soaked in water for 30 minutes
1 tablespoon melted butter, for basting
1/2 lemon
1 teaspoon chaat masala
lettuce leaves, lime halves, sliced tomato, red onion and green chutney, to serve

Marinade

Quantity Ingredient
175ml greek-style yoghurt, strained
2 tablespoons ground mustard seeds
1 teaspoon malt or white wine vinegar
5g fresh ginger, peeled
10g garlic, peeled
pinch turmeric
1/2 teaspoon red chilli powder
2 tablespoons mustard oil or any mild oil
1/4 teaspoon garam masala
salt, to taste

Method

  1. Puree the marinade ingredients together with a hand blender until smooth. Place the prawns in the marinade in a non-metallic bowl and leave for 30 minutes, if possible.
  2. Preheat the oven to 200°C. Oil a baking sheet.
  3. Slide the prawns onto the skewers and place on the baking sheet. Bake in the oven for 4 minutes. Baste with butter and cook for another 1–2 minutes or until the prawns are done.
  4. Drizzle over a little lemon juice and sprinkle with the chaat masala. Serve on a bed of lettuce with some lime halves, sliced tomato and red onion and some green chutney on the side.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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