Tandoori Prawn Skewers
Tandoori Jinga
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Heat
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Serves
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Prep 5 mins
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Marinade 20 mins
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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 |
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