Author Notes
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
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Ingredients
- Tandoori Prawns
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1/4 cup
Hung Curd
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1 teaspoon
Freshly ground Ginger Garlic Paste
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1 teaspoon
Red Chili Powder
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1 teaspoon
Coriander Powder
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1/4 teaspoon
Turmeric Powder
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1/2 teaspoon
Garam Masala Powder
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1 teaspoon
Lemon Juice
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12
Large Prawns, deveined and cleaned
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2 tablespoons
Melted Butter
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Chat Masala Powder and Chopped Coriander for Garnishing
- Mango Chutney
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1
Ripe Mango, peeled and chopped
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1 teaspoon
Lemon Juice
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Pinch of Salt
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2 teaspoons
Chopped Coriander
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1/2 teaspoon
Chili Flakes (Optional)
Directions
- Tandoori Prawns
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Add curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, lemon juice to a bowl, and mix.
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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.
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Once the prawns have finished marinating, pre-heat oven to 220 degree celsius.
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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.
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Sprinkle with chat masala and chopped coriander and serve with the mango chutney.
- Mango Chutney
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Blend mangoes, lemon juice and salt in a blender till pureed.
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Add the chopped coriander and pulse for 5 seconds till you see bright green specks.
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Sprinkle with chili flakes if using.
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