Tandoori king prawns with butter sauce

Tandoori king prawns with butter sauce

More Home Comforts
Peter Cassidy

Cooked on the barbecue or under the grill, there can be few dishes better than this for cooking outside at home. So many people are used to burnt sausages and dry Frisbee burgers, but try these and you won’t go back.


Quantity Ingredient

For the prawns

Quantity Ingredient
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1 teaspoon chilli powder
1 teaspoon ground cumin
2 garlic cloves, crushed
5cm piece of ginger, peeled and finely grated
200ml natural yoghurt
500g large tiger prawns, peeled but tails left on
2 lemons, cut in half

For the butter sauce

Quantity Ingredient
50g unsalted butter
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1 red chilli, finely chopped
3 ripe tomatoes, roughly chopped
200ml double cream
5cm piece of ginger, peeled and roughly chopped
2 tablespoons roughly chopped coriander leaves
sea salt
freshly ground pepper


  1. Place all the ingredients for the prawns, except the prawns and lemon, into a bowl and whisk to combine. Stir the prawns carefully into the mixture, then cover and place in the fridge to marinate for at least 20 minutes, preferably overnight.
  2. Meanwhile, get a barbecue ready so that the coals are glowing, and make the sauce. Heat a sauté pan until hot, add the butter and red onion, cook for a couple of minutes until softened, then add the garlic, cumin and chilli, and cook for another minute.
  3. Add the tomatoes, cream and ginger, and bring to the boil, then reduce the heat to a simmer and cook for 4–5 minutes until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season to taste with salt and pepper.
  4. Remove the prawns from the fridge and thread onto four metal skewers.
  5. Cook on the barbecue for 2 minutes on each side until cooked through. Alternatively, preheat the grill to high and place the skewers on a baking tray. Cook for 2–3 minutes, then turn over and cook for a further 2 minutes until cooked through.
  6. Serve the prawns on the skewers, with lemon halves and a dollop of sauce.
Home Comforts
British food
classic recipes
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