Tandoori king prawns

Tandoori king prawns

By
From
Reza’s Indian Spice
Serves
4-6

These are a perennial favourite. The flavour of the mustard oil and ajwain (carom) seeds is wonderfully intense. The secret of tandoori dishes lies mostly in the marinade, which does everything for you. There’s not much for the cook to do... you could always have a cup of tea and tackle a spot of ironing while the prawns are marinating, I suppose.

Ingredients

Quantity Ingredient

For the first marinade

Quantity Ingredient
1/2 heaped tablespoon grated garlic
1/2 heaped tablespoon grated root ginger
1 teaspoon turmeric
1 1/2 teaspoons chilli powder
1 lemon, juiced
1 tablespoon mustard oil, mixed with 1 tbsp rapeseed or vegetable oil
salt

For the prawns

Quantity Ingredient
800g raw king prawns, peeled and deveined, retaining the tail shells

For the second marinade

Quantity Ingredient
2-3 tablespoons thick yogurt
1 tablespoon mustard oil, mixed with 1 tbsp rapeseed or vegetable oil
1 teaspoon ajwain seeds
or 1 teaspoon ground black mustard seeds
1/2 teaspoon garam masala

Method

  1. In a large mixing bowl, combine all the ingredients for the first marinade with the prawns and leave to marinate for 30 minutes in the fridge.
  2. Mix all the ingredients for the second marinade and add to the prawns. Leave in the fridge for a further hour.
  3. Thread the prawns on to skewers, if you like, and place under a hot grill, or on a barbecue, or in a hot griddle pan. Cook on both sides just until the prawns turn pink and are cooked through.
Tags:
Indian
spice
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again