Tandoori Prawns

with my little tangy twist

Tandoori Prawns

Since Deepavali is coming, I've decided to share this recipe I adapted from the internet. You can find so many tandoori recipes online but you can hardly find a decent tandoori prawn recipe so here it is, ENJOY and to all my Indian friends, Happy Deepavail!

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Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 170  °C Servings: 4 Best Season: Winter



Prepare the prawns

    1. Prepare the prawns by following my How to devein and clean prawns here. For this recipe, we need both the head, tail and shell on. As such, I'd recommend the slitting method.
    2. Make a slit across the back of the prawn and pat dry with paper kitchen towels.


Marinate & grill the prawns

    1. Mix together the 4 tablespoons of Greek yogurt with the ginger, paprika, garam masala and lime juice.

    2. Rub the seasoning all over the prawns and leave it to season for at least 30 minutes in the refrigerator.

    3. Pre-heat oven at 170C.
    4. Sprinkle half the curry leaves at the bottom of a baking sheet lined with aluminum foil. Arrange the marinated prawns in a single layer on top of the curry leaves. Sprinkle the remainder curry leaves on top of the prawns.
    5. Grill the prawns at 170C for 12-15 minutes until the prawns are a bright orange colour.
    6. Remove the prawns from the oven. Discard the juice at the bottom (or you can keep the juice separately to use as dip for the prawns).
    7. Squeeze a small wedge of kaffir lime juice over the prawns.
    8. Garnish with some fresh mint leaves on the prawns and serve hot. 
    You can also use a shallow pan to cook the prawns as follows: 1. Heat a skillet with a little oil or butter on high heat. 2. Grill the prawns on one side for 4-6 minutes, turning when the prawn turns pink on one side. 3. Turn the prawns and grill them on the other side until both sides are a bright orange.
Keywords: deepavali, indian, tandoori, prawn, grill
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