Tandoori Prawns Recipe

Tandoori prawns are a far cry from deep-fried food, junk, and sugar-laden snacks. Marinated prawns straight out a tandoor make for a rich and earthy delicacy. This dish does not call for fancy ingredients. What you find in a typical Indian rasoi is all that you need to prepare this classic Indian finger food. So, what are you waiting for? Invite your friends over, turn the music on, and enjoy tandoori prawns over a few pints of beer!

Health Benefits
Tandoori prawns make for a savory and sumptuous meal to keep you full for hours together. Prawns are a rich source of essential protein and omega-3 fatty acids, which keep cholesterol levels in check.

Pack hot and freshly cooked tandoori prawns in a smart and sleek Vaya Tyffyn lunch box to enjoy on the go!

Ingredients

Large-sized prawns—cleaned with tail intact: 1kg

Chickpea flour: 4 tbsp

Large onion (chopped): 1

ginger-garlic paste: 2 tbsp

lemon Juice: 2 tbsp

Red chili Powder: 1 tsp

Turmeric powder: 1 tsp

carom seeds: 1½ tsp

Garam masala: 1 tsp

Finely chopped mint: 2 tbsp

oil: 3 tbsp

Hung curd: 2 tbsp

salt: 1 tbsp

How To Make Tandoori Prawns Recipe

1. Prepare marinade as follows:
   1. In a wok, heat oil and sauté onions until translucent.
   2. Add ginger garlic paste and continue sautéing.
   3. Grind the mixture until it turns into a paste.
2. Combine the paste with chickpea flour, lemon juice, curd, turmeric powder, chili powder, and garam masala and mix well.
3. Add prawns to the marinade and gently mix until prawns are well-coated.
4. Refrigerate prawn marinade for about 3 hours.
5. Preheat and glaze it with oil, and stick marinated prawns into the skewers and cook the prawns in a tandoor (clay over) for four minutes.

Note: you can also use a grill instead of a tandoor.

1. Smear the cooked prawns with some oil. This helps retain moisture.
2. Cook basted prawns in the tandoor for another 4 minutes

Trivia

• Tandoor is a traditional clay oven, predominantly used in Punjabi cuisine for convention cooking. The traditional tandoor utilizes fire from wood or charcoal.
• The Indian Tandoor finds its way back to the Mughal era, when Parsis and Mughals brought in the concept of baking in a clay oven or Tannur, as it is called in Arabic.