Tandoor or a clay oven is synonymous with barbecuing in India. While the more popular tandoori recipe is tandoori chicken, these prawns have been adapted to suit the abundant seafood available in coastal India. We love these tandoori prawns because they are much easier to make, cook faster, need shorter marinade times, and are lighter. In this recipe, they are paired with a cooling mango chutney made using ripe mangoes to cut the spice. —Richa Gupta
Freshly ground Ginger Garlic Paste
Red Chili Powder
Garam Masala Powder
Large Prawns, deveined and cleaned
Chat Masala Powder and Chopped Coriander for Garnishing
Ripe Mango, peeled and chopped
Pinch of Salt
Chili Flakes (Optional)
In This Recipe
Add curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, lemon juice to a bowl, and mix.
Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavour.
Once the prawns have finished marinating, pre-heat oven to 220 degree celsius.
Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
Sprinkle with chat masala and chopped coriander and serve with the mango chutney.
Blend mangoes, lemon juice and salt in a blender till pureed.
Add the chopped coriander and pulse for 5 seconds till you see bright green specks.