Tandoori Prawns – Shack Saturdays Special

Tandoori Prawns - Indian Curry ShackRoasting can be so much fun. You can try with seafood, corn, chicken, lamb, paneer (cottage cheese) and the list goes on.  Tandoori Prawns are marinated in lemon juice, yogurt and spices, then grilled or broiled. Plan ahead. This recipe needs to be marinated for at least 6 hours or overnight.

Here’s the step by step recipe for you all;

Preparation Time 30-45 minutes
Cooking Time 25-30 minutes
Servings 5-6
Main Ingredients Prawns
Main Equipment  Gas Oven Tandoor or Barbecue Grill
Course Starter
Level Of Cooking Medium


Ingredients                                                                  

  • Prawns  30 (around 600 grams unshelled and deveined – I used the smaller ones with the tail)
  • Natural Yogurt  1 cup
  • Kashmiri Red Chilli Powder  2 teaspoons
  • Lemon Juice  2 tablespoons
  • Ginger Paste  2 tablespoons
  • Garlic Paste  2 tablespoons
  • Garam masala Powder  1 teaspoon
  • Tandoori Masala  2 teaspoons
  • Mustard Oil (alternative, Olive Oil)  2 tablespoon
  • Salted Butter  2 tablespoons
  • Chat Masala  1/2 teaspoon
  • Black Salt  1/2 teaspoon
  • Salt  to taste

Method

Tandoori Prawns - First Marinade - Indian Curry ShackStep 1
Wash the Prawns well. (I used the frozen ones so I had to thaw for 15-20 mins by putting it under the tap for 5 mins. and then keeping in a colander to strain for another 15 mins.).  For the first marinade, apply salt, one teaspoon Kashmiri red chilli powder, half teaspoon garam masala, one tablespoon ginger paste, one tablespoon garlic paste and two tablespoons lemon juice over the prawns and mix well. Set aside for half an hour.

Tandoori - Hung Yogurt Marinade - Indian Curry ShackStep 2
For the second marinade, tie up yogurt in a piece of muslin or thin kerchief-size cloth and hang over a bowl for at least 30 minutes. Drain out the excess water and remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, garam masala powder, half teaspoon black salt (or chat masala), tandoori masala and two tablespoons of mustard oil. Whisk until well-mixed. A nice natural orangish-red colour marinade is ready.


Tandoori Prawns - Second Marinade - Indian Curry ShackStep 3
Then, rub this mixture well over the prawns piece by piece and marinate for 4-5 hours in a refrigerator. Remove the prawns from the refrigerator at least 15 minutes before roasting.

Tandoori Prawns being roasted - Indian Curry ShackStep 4
Pre-heat the Gas-Oven Tandoor or Barbecue Grill for 5-10 minutes before cooking (very essential to get a nice tandoori flavour). Once it’s nice and hot place the prawns and cover it up for 10-12 minutes.

Step 5
After 10-12 minutes check the prawns. Brush them with butter, turn the side and let them cook for 5-7 minutes to get a nice smoky flavour. After 5-7 minutes, check if the prawns are well cooked.

Tandoori Prawns - ICSStep 6
Take them out in a tray, brush them with little butter on top and sprinkle some chaat masala. Best served with Mint & Coriander Chutney, Onion Rings and Lemon Wedges.

Your juicy Tandoori Prawns are ready! Get ready to relish with your family and friends.

Bon Appétit!
Anugya

 

No Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

*