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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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A twist on the popular Indian favourite 'Tandoori Chicken'. I'm quite fond of the chicken variation but I just love what the recipe does to prawns. Most of you may not have a tandoor (outdoor clay oven) so just use a regular oven. Or better still, barbecue the prawns on a wintry night and serve with cold beer! Ingredients:
12 large prawns |
3 tablespoons hung curds (or thick yoghurt) |
1 teaspoon ginger-garlic paste |
1/2 teaspoon white pepper powder |
1 teaspoon lemon juice |
1 teaspoon garam masala (or curry powder) |
1 tablespoon mustard oil (optional) |
1 tablespoon malt vinegar |
1/2 teaspoon cumin powder |
2 tablespoons melted butter |
salt (to taste) |
Directions:
1. Clean and devein the prawns. Marinate in a mixture of the vinegar, salt and pepper. Refrigerate for an hour.
2. Stir the ginger-garlic paste and garam masala into the yoghurt. Add the mustard oil and cumin powder and mix well.
3. Drain the prawns of the first mixture and marinate in the second. Refrigerate for another hour.
4. Skewer and cook in a tandoor or oven, turning occasionally and basting with melted butter. Alternatively, cook on the barbecue grill.
5. Remove when the prawns are almost cooked (but not fully, since they will cook further with the internal heat). Serve with onion rings.
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