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Tandoori king prawns
Serves 4-6 Starters and mains
Ingredients
- 800g raw prawns, peeled (keep tail shells on) and deveined
- bamboo skewers pre-soaked in warm water
For the first marinade
- ½ heaped tbsp grated garlic
- ½ heaped tbsp grated root ginger
- 1tsp turmeric
- 1½tsp chilli powder
- juice of 1 lemon
- 1tbsp mustard oil mixed with 1tbsp rapeseed or vegetable oil
For the second marinade
- 2-3tbsp thick yoghurt
- 1tbsp mustard oil mixed with 1tbsp rapeseed or vegetable oil
- 1tsp ajwain (carom) seeds or 1tsp ground black mustard seeds
- ½tsp garam masala
Method
Combine all the first marinade ingredients with the prawns and leave to marinate for 30 minutes in the fridge. Mix all the ingredients for the second marinade and add into the prawn mixture. Leave in the fridge for a further hour.
Thread the prawns on to the skewers and place under a hot grill, on a barbecue, or in a hot griddle pan. Cook on both sides just until the prawns turn pink and are cooked through.
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