Tandoori-style king prawns

Tandoori-style king prawns

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

These prawns are addictive. They are superb served on their own, dipped into a tasty raita, or added to a curry. That said, I think they are much too good to be thrown in a curry. I like to serve them drizzled with my honey mustard raita that goes so well with most seafood.

This is another recipe from my friend Chef Palash Mitra. One of the spice blends Palash recommends in the recipe is mace and ground cardamom powder, which is so simple to make: just grind equal amounts of mace and green cardamom seeds together into a powder. This delicate spice blend adds a subtle flavour that takes the tandoori prawns to a whole new level.

Ingredients

Quantity Ingredient
500g raw king prawns, peeled and de-veined, with head and tail intact

For the first marinade

Quantity Ingredient
1 tablespoon rapeseed oil
2 teaspoons Garlic and ginger paste
1/4 teaspoon ground turmeric
1 teaspoon salt
1/2 teaspoon finely ground white pepper

For the second marinade

Quantity Ingredient
2 tablespoons greek yoghurt
1 tablespoon cream cheese
1 tablespoon single cream
1cm piece of ginger, peeled and finely chopped
1 fresh green chilli, finely chopped
1 tablespoon chopped fresh coriander
1 teaspoon mace and cardamom powder (see recipe introduction)
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ajwain (carom) seeds

Method

  1. Prepare your barbecue for direct heat cooking.
  2. Mix the prawns with the ingredients for the first marinade and set aside. Combine all the ingredients for the second marinade and work them together with your hands until you have a smooth emulsion. Cover the prawns with this marinade and leave for about 20 minutes.
  3. Thread the prawns onto skewers and place over the hot fire. (You can also cook them directly on a barbecue grill.) Cook, turning frequently, until lightly charred and cooked through.
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