3.4/5 rating (75 votes)

Tandoori Prawn Skewers

Tandoori Jinga

Heat Medium
Serves 4
Prep 5 mins
Marinade 20 mins
Cook 5 mins

A zingy starter of yoghurt spiced prawns with the warmth of Kashmiri chilli powder.

Hari says
I think the combination of the sweet prawns, the warming chilli and zest of the lemon makes a pretty perfect dish. The balance of all these taste sensations delivers a unique tandoori flavour.
This is a fabulous dish because in the summer you can sizzle the juicy prawns over a smoky BBQ or in the winter they can be baked in the oven for a warming dish served simply in a bowl with some doughy naan. I know you are excited now!

To buy the main ingredients for my Tandoori, check out my curry kit here.

Ingredients
Method

12 large uncooked king prawns
1 fresh chilli, finely
½ tsp chilli powder
3 garlic cloves
3cm ginger
1 tsp salt
1 lemon, juice

Marinade

1½ mustard oil
1 tsp chilli powder
100g yoghurt
1 tsp garam masala
2 cardamoms, seeds crushed
2 tsp dried fenugreek (kasoori methi)
½ tsp salt
handful of coriander, finely chopped

Method

Crush the ginger and garlic in a pestle and mortar to make a paste.
Place the prawns in a large bowl and sprinkle with the chilli powder, salt, lemon juice and the crushed ginger and garlic and set to one side.
Blend all the marinade ingredients together and coat the prawns, refrigerate for however long you can or just cook them.
Thread the marinated prawns onto skewers and cook on a griddle or on a barbecue for 5-6 minutes until they are pink and just cooked through.
Squeeze with lemon juice and some fresh coriander to serve.

Nutritional information

Typical values*	per Serving
Calories	97
Fat (g)	5.5
of which saturates (g)	1.6
Carbohydrates (g)	2.2
of which sugars (g)	1.3
Fibre (g)	0.1
Protein (g)	10
Salt (mg)	1.6

*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.