Tandoori Prawns
Tandoori Prawns are succulent prawns marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This Indian-inspired dish offers a smoky, spicy flavor with a hint of tanginess, perfect as an appetizer or main course.
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Ingredients
- 500 gramslarge prawns
peeled and deveined, tails on
- 150 gramsplain yogurt
- 1 tablespoonginger-garlic paste
- 1 teaspoonred chili powder
adjust for heat preference
- 0 ½ teaspoonturmeric powder
- 1 teaspoongaram masala
- 1 teaspoonground cumin
- 1 tablespoonlemon juice
- 1 tablespoonmustard oil
- 1 teaspoonsalt
- 2 tablespoonsfresh coriander leaves
finely chopped, for garnish
- 4 piecesfresh lemon wedges
for serving
Instructions
Clean and devein the prawns, leaving the tails intact for better presentation and grip.
In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, ground cumin, lemon juice, mustard oil, and salt.
Add the prawns to the marinade and coat them thoroughly. Cover and refrigerate for at least 1 hour, ideally 2-3 hours for deeper flavor.
Preheat your grill or oven to 200°C (390°F). If using an oven, prepare a baking tray lined with foil and a wire rack on top.
Arrange the marinated prawns on the grill rack or wire rack in the oven. Grill or bake for 8-10 minutes, turning halfway through, until the prawns are cooked, opaque, and slightly charred at the edges.
Remove from heat, garnish with chopped coriander leaves, and serve immediately with fresh lemon wedges.
