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