Like tandoori prawns? You’re going to love this recipe.
Dining at Scarfes Bar in Rosewood London is always a pleasure. If you haven’t been yet, I recommend giving this restaurant a try next time you are in central London.
I’ve reviewed it twice. Here is my last review of Head Chef Palash Mitra’s new menu.
During that visit, Palash invited me back to the kitchen to watch him and his team create some of their much loved dishes. I observed as Palash made this recipe for tandoori king prawns and now I would like to show you how to make them.
I’m telling you… you are in for a real treat with this one.
So good and easy to make too.
My little helper! Jen with a huge tandoori king prawn!
I’ve prepared so many tandoori meals over the years but this one is right up there with the best. For me, it wasn’t just the flavour but how the prawns were prepared that really left a lasting impression.
In the past, I have always simply blended my marinade ingredients together and plopped everything in to soak it all up. It works and you can do that with this recipe too.
Palash did this all by hand. He rubbed the first ingredients into the prawns and the slowly massaged the other marinade ingredients together into a smooth emulsion before rubbing this into the prawns as well.
The whole process took about ten minutes instead of 30 seconds as it would in a blender. Why did he do it? He just likes too. In his words – “It’s just that little bit more organic.”
I like that. I do it now too unless I’m in a real hurry. You’ll know from the fact that I write this blog that I love to cook and this method just feels right. You feel more in tune with what you are making.
Does it taste better? I think it does and it’s more fun to serve knowing what you put into it too.
I cooked these tandoori king prawns in a tandoor just like Palash did. The instructions below are for the home oven so the recipe is accessible to everyone.
I imagine that if you have a home tandoor, you’ll know how it’s all done so I won’t bore you with that.
Make the recipe your own
A lot of people like this tandoori king prawn recipe to be hot and spicy so if this is you add as much chilli powder to the marinande as you like. The prawns have so much flavour on their own but if you like the extra heat go ahead and add extra chillis.
If you enjoyed this tandoori king prawn recipes give these other similar ones a go:
Roasted Red pepper and Tomato Tandoori Prawns
Prawns and scallops with Garlic Confit
Spicy Indian Prawns
Get your hands on the largest prawns you can find!
Slice down the back with a sharp knife and devein.
First marinade sorted.
Add the rest. Do it by hand like Palash!
Add a little chilli powder if you like them spicy. Be sure to mix it all in.
All skewered up!
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Palash Mitra's Amazing Tandoori Prawns
Ingredients
- 500g/1lb King prawns, peeled and de-veined with tail intact
- 1 tablespoon vegetable or corn oil
- FOR THE FIRST MARINADE
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon finely ground white pepper
- FOR THE SECOND MARINADE
- 2 tablespoons Greek yogurt
- 1 tablespoon cream cheese
- 1 tablespoon single cream
- ½ inch piece of fresh ginger, finely chopped
- 1 green chilli, finely chopped
- 1 tablespoon chopped fresh coriander
- 1 teaspoon mace and cardamom powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon carom seeds
- 1 teaspoon red chilli powder (optional)
Instructions
- Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
- Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
- Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.
Nancy
Monday 24th of August 2020
Delicious tandori prawn, i made this recipe with last dinner it came out well.
Dan Toombs
Monday 24th of August 2020
Hi Great to hear! Thanks Dan
Michelle
Monday 28th of December 2015
Why, oh why, do I look at your emails after I've taken myself off to bed?!
I have all the ingredients but at 11.18pm and with steak, a kilo of Wiltshire ham and a half-made turkey and bacon pie in the fridge, I know I won't be able to cook the recipes until new year.
But I will. I absolutely will... :)