Tandoori Prawns

By Mrunal | Updated: 06/02/2019

This weekend, cook up this crowd-pleasing main course dish for a family get-together and be at the center of all the praises, compliments and the please-tell-us-the-recipe inquests. Serve this full-flavoured lovely starter dish with a side of cucumber raita or boondi raita to cool off its fiery hotness.

Serves	Preparation Time	Cooking Time
4 People	15-20 Minutes	15-20 Minutes

Ingredients

500 gm tiger prawns, de-veined and shelled
2 tbsp black peppercorns
10 gm cardamom
10 gm coriander seeds
4 cloves
1 tbsp turmeric powder
2 bay leaf
2 tbsp cumin seeds
2 tbsp garlic paste
2 tbsp ginger paste
Salt to taste
Food colour, red (optional)

Method

Step 1

Take de-veined and shelled tiger prawns and wash them properly.

Step 2

In a bowl, take turmeric powder, red chilli powder, ginger and garlic paste, crushed peppercorns, cumin seeds, coriander seeds, cardamom and cloves. Mix it well.

Step 3

Add prawns to the above mixture and let the masala coat the prawns well. Allow it to marinate for 15 – 20 minutes.

Step 4

Heat a lightly oiled chargrill pan or barbeque on medium-high heat and thread prawns onto 3 – 4 skewers.

Step 5

Keep rotating the sides of the prawns so that it cooks well. It will take around 15-20 minutes.

Step 6

Roast it till it develops a golden brown.

Step 7

You can even add food colour in the marination, but its best to avoid it.

Step 8

Serve hot with green chutney.

Nutritional Information

Calories	184 Kcal
Proteins	29.8 g
Fat	3.1 g
Carbohydrates	8.3 g
Cholesterol	263 mg
Sodium	313 mg
Potassium	360 mg

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