Sheetal Kamat

Its been a while since Seattle saw sun barring couple of days last week so having barbeques in patio is long gone time. But this is my effort to feel like those beautiful sunny evenings.. I came up with recipe on my own as I started adding spices but the taste was so good that i cant wait to fry remaining prawns tomorrow night.

Tandoori Prawns
3/4 Kg Prawns
1 Spoon Tandoori Masala
1 Spoon Red Chilli Powder
1 Spoon Corriander Powder
1/2 Spoon Jeera Powder
1/4 Spoon Garam Masala
1/4 Spoon Turmeric Powder
1/2 Spoon Ginger Paste
1/2 Cup Thick Curd
Salt to taste

  • Clean the prawns shells and marinate it with salt.
  • Add in ginger paste, chilli powder, corriander powder, jeera powder, garam masala, turmeric powder and mix well. Keep aside for atleast half an hour.
  • Add oil to a pan and heat it really well.
  • In the earlier marinated prawns, add in tandoori masala and curd. Mix well. Add this mixture onto the heated pan.
  • Let the prawns cook on medium heat without flipping or stirring them till the side is completely done. Then flip them and cook the otherside too. Take of the heat and serve.

Cooking on medium heat and not flipping the prawns serves as great trick to get that tandoori-charred-smoky flavour that any authentic tandoori dishes have.

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