Tandoori-Style Prawns

Name: Tandoori-Style Prawns (Tandoori jhinga)
Yield: Serves 4 as a snack
Cuisine: Indian
Ingredients: 4 tablespoons natural yogurt; 1 large garlic clove, peeled and very finely grated; 2.5 cm/1 inch cube of fresh ginger, peeled and very finely grated; 1½ teaspoons roasted cumin seeds, ground; ¼ teaspoon salt, or to taste; 5 teaspoons lemon juice; freshly ground black pepper; ¼ teaspoon Garam masala; 1 tablespoon bright red paprika; 50 g/1¾ oz unsalted butter; 225 g/8 oz peeled good-quality raw prawns, defrosted and patted dry

Tandoori jhinga

Preparation info

Serves
4
as a snack

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

These marinated prawns are traditionally cooked in a tandoor, but I cook them very quickly in a frying pan. You may easily double the recipe, if you wish to serve these as a main course. Just use a larger frying pan.

Ingredients

4 tablespoons natural yogurt
2.5 cm/1 inch cube of fresh ginger, peeled

Asia
India
Fish course
Snack
Pescatarian
Gluten-free

Method

Put the yogurt in a bowl. Beat lightly with a fork or a whisk until it is smooth and creamy. Add the ginger, garlic, lemon juice, salt, some black pepper, the roasted cumin, garam masala and paprika. Stir to mix and set aside for 15 minutes.
Push this liquid through a sieve into a second bowl. Add the prawns to the marinade and mix well. Set aside for 30 minute