If you are a prawn lover like me, you’re sure to love these Tandoori Prawns. Actually, the idea of making any prawn dish lights just one bulb in my mind – ‘yay, I ain’t spending helluva time for this one.’ Prawn dishes demand little time as they cook absolutely fast. You simply need to spend time on the preparation part, and you’re sorted. I have served these Tandoori Prawns numberless times at my house parties. They turn out to be one classic dish to go with the drinks. It’s also an outright popular item for the barbecue parties.
For any grilled/tandoori dish that you decide to make, the elemental part is the marination. If you do not take care at this step, chances are, you won’t achieve the desired results. I always promote marinating overnight. Trust me, this is a significant step. Not that I have always managed to keep the marination overnight, but going by my experiences, I have always been happiest with the end result when I did. Due to constraints, if you somehow do not have so much time in hand, do marinate for at least three hours then. The raw spices need to effectively blend and extend that flavour, and we need to allot sufficient time for that.
Author: Arundhuti Rama
- Jumbo Prawns, 500 gm, cleaned
- Coriander Leaves, chopped, for garnishing
- Juice of one lemon
- Butter, 2 tbsp., melted
For The Marinade:
- Yogurt, 1/2 cup
- Ginger Paste, 1 tbsp.
- Garlic Paste, 1 tbsp.
- Green Chillies Paste, 1 tsp.
- Kashmiri Red Chilli Powder, 1 tbsp.
- Roasted Cumin Powder, 1 tsp.
- Coriander Powder, 1 tsp.
- Tandoori Masala, 1 tbsp.
- Mustard Oil, 4 tbsp.
- Salt as per taste
- Whisk all the ingredients for the marinade in a bowl. Add the prawns and mix well. Cover with a cling film and refrigerate overnight.
- Skewer the prawns and grill for 10 minutes on each side. ( Alternatively, cook in a pre-heated oven at 220°C for 10 minutes. ) Baste with melted butter in between.
- Squeeze lemon juice and garnish with coriander leaves.
- Serve hot with coriander chutney.