Spicy Tandoori Prawns with a Tangy Twist

Ingredients

• 500g (1.1 lb) prawns, deveined and cleaned 500g (1.1 lb) prawns, deveined and cleaned
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder 1 tablespoon red chili powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, lemon juice, ginger-garlic paste, red chili powder, coriander powder, cumin powder, turmeric powder, garam masala, chaat masala, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the prawns to the marinade and coat them evenly. Allow the prawns to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated prawns onto skewers, leaving a little space between each prawn.
5. 5.
   Grill the prawns for 3-4 minutes on each side, or until they are cooked through and slightly charred.
6. 6.
   Remove the prawns from the skewers and garnish with fresh coriander leaves.
7. 7.
   Serve hot with lemon wedges on the side.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before marinating. If using frozen prawns, thaw them completely and pat them dry to remove excess moisture, as this will help the marinade adhere better.

Tips & Tricks

• Soak the wooden skewers in water for 30 minutes before threading the prawns to prevent them from burning on the grill.
• For an extra smoky flavor, you can add a small amount of charcoal to the grill while cooking the prawns.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Spicy Tandoori Prawns with mint chutney or a squeeze of fresh lemon juice for added freshness.

Serving advice

Serve the Spicy Tandoori Prawns as an appetizer or as a main course accompanied by steamed basmati rice or naan bread. Add a side of cucumber and tomato salad for a refreshing contrast to the spicy flavors.

Presentation advice

Arrange the grilled prawns on a platter, garnish with fresh coriander leaves, and place lemon wedges alongside for an inviting presentation. The vibrant red color of the prawns will make them visually appealing.