What you need

King prawns (de-veined and cleaned): 250 gm

To marinate:

Yogurt: two tbsp

Ginger paste: one tbsp

Garlic paste: one tbsp

Lime juice: one tbsp

Kashmiri chilli powder: one tsp

Cumin powder: half tsp

Coriander powder: one tsp

Tandoori masala: one tbsp (If you have this, omit coriander and cumin powder)

Salt if required

Wooden skewers (soaked in water): 6 to 8

Oil: enough to grease the griddle pan/ grill

Fresh lime: one wedge

Cooking instructions

Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes (if you have time, otherwise you can skip to the next step).

Thread on the skewers (about six on each), oil the pan and once it is hot, place the prawn skewers in batches (if required) on to the grill. If you are using an electric grill, it cooks much faster, but be careful not to burn them. If you are doing it in a frying pan over fire, cook each side for three to four minutes. If it is on a barbecue grill, it could take a little longer, but you need to remember that prawns when over cooked, turn hard. It should retain its nice juicy texture. Squeeze some lime on top and serve hot along with some mint-coriander yogurt chutney.

On a day you crave for something spicy and something in a jiffy, these tandoori flavoured prawns come to your rescue. It's made its way through many a barbecue sessions at home and my mom, Jaga, even though not a huge fan of seafood, makes this excellent tandoori prawns in under 15 minutes.

Nisha Susan Mani is a homemaker, freelance journalist, an avid food photographer and newbie food blogger, who lives in London. She says she is not a fan of cooking but got into it just so that she can photograph food. Lucky for her husband, Roshan, who now gets to eat a sample a variety of international cuisine.

Keywords: tandoori prawn

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