Tandoori prawns

Name: Tandoori prawns (Tandoori jhinga)
Yield: Per person
Cuisine: Indian
Ingredients: salt; 2 cups natural yoghurt; 1 teaspoon garam masala; 1 teaspoon red or yellow chilli powder; 1 teaspoon red or yellow chilli powder; ½ teaspoon ground turmeric; as many large prawns per person as you feel like paying for; melted butter or ghee; melted butter or ghee; juice of 1 lemon or lime; juice of 1 lemon or lime; 3 teaspoons gram flour (chickpea flour); 3 teaspoons gram flour (chickpea flour); 1 teaspoon chaat masala; lemon juice; 6 teaspoons ginger and garlic purée; 6 teaspoons ginger and garlic purée

Tandoori jhinga

Preparation info

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

It is essential that you have very large raw prawns for this dish. They can be threaded on to skewers or laid straight on the barbecue grill or on a grill pan.

Ingredients

as many large prawns per person as you feel like paying for
melted butter or ghee
lemon juice
1 teaspoon

Asia
India
Fish course
Pescatarian
Gluten-free
Spicy

Method

Remove the head and the shell from each prawn but leave the tail on. Run a knife down the back of the prawn and remove the thin black intestinal vein. Flatten each prawn very slightly.
Whisk together the marinade ingredients. Smear the prawns with the marinade and leave them for 2 hours.
Preheat the grill, barbecue or tandoor oven. Thread the prawns o