Thursday, 19 September 2019

Tandoori king prawns

Posted on Monday, 13 August 2012 by in Taste

The flavour of the mustard oil and ajwain (carom) seeds is wonderfully intense. The secret of tandoori dishes lies mostly in the marinade, which does everything for you. There’s not much for the cook to do.

Serves: 4-6
Preparation time: 10 minutes plus marinating time
Cooking time: 10 minutes

You will need

For the first marinade:
½ heaped tbsp grated garlic
½ heaped tbsp grated root ginger
1 tsp turmeric
1½ tsp chilli powder
Juice of 1 lemon
1 tbsp mustard oil mixed with
1 tbsp rapeseed or vegetable oil
For the prawns:
800g raw king prawns, peeled and deveined, retaining the tail shells
For the second marinade:
2–3 tbsp thick yogurt
1 tbsp mustard oil mixed with
1 tbsp rapeseed or vegetable oil
1 tsp ajwain (carom) seeds or 1 tsp ground black mustard seeds
½ tsp garam masala

1. In a large mixing bowl, combine all the ingredients for the first marinade with the prawns and leave to marinate for 30 minutes in the fridge.
2. Mix all the ingredients for the second marinade and add to the prawns. Leave in the fridge for a further hour.
3. Thread the prawns on to skewers, if you like, and place under a hot grill, or on a barbecue, or in a hot griddle pan. Cook on both sides just until the prawns turn pink and are cooked through.

Recipe, Reza’s Indian Spice by Reza Mahammad (Quadrille)
Photograph: Martin Poole

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