Tandoori prawns

Tandoori Prawns

Serves 2-3

This is the best tandoori prawns recipe ever, and so quick and easy to make. I have used whole, deveined prawns in this recipe as the shell helps keep the juiciness intact inside the prawn. For those who don’t like handling whole shrimp on the dinner table, the recipe can also be made using peeled, deveined prawns; simply reduce the quantity of the prawns to 250g and the cooking time to between 1-2 minutes just to make sue you don’t overcook them. Serve these beauties hot with spicy Mint & Coriander Chutney or with a squeeze of fresh lemon or lime.

Ingredients

500 g large prawns (shrimps), deveined and shell left intact

2 large garlic cloves, crushed or pounded in a mortar and pestle

1 teaspoon ginger, grated or pounded in a mortar and pestle

1-2 fresh green bird’s eye chilies, finely chopped or pounded in a mortar and pestle

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon turmeric powder

1/2 teaspoon sea-salt

1/2 teaspoon garam masala

1/2 teaspoon ground cumin

¼ lemon, juiced

60 g (¼ cup) Greek-style yogurt

2 tablespoons coconut oil or butter

lemon or lime wedges, to serve

Recipe

1Cut through shrimp shell along the top of the back with a pair of scissors. Using a pairing knife, make a shallow slit along the back of each shrimp through the opening of the shell and lift out vein with the tip of the knife. Rinse well and pat dry on paper towels.

2To make the marinade, whisk together the garlic, ginger, chilies, kashmiri chili powder, turmeric, salt, garam masala, cumin powder, lemon juice, and yogurt. Place the prawns into the marinade, toss to coat well. Refrigerate for a few hours or set aside for about an hour at room temperature. (Bring refrigerated prawns back to room temperature before cooking)

3Heat oil or butter in a large non-stick frying pan or cast-iron skillet. Fry prawns in batches, making sure not to overcrowd the pan. Cook for about 2 minutes on each side or until prawns cook through and change color.

4Remove and serve hot with mint and coriander chutney or simply with a squeeze of fresh lemon or lime.