Like tandoori king prawns? You’re going to love this recipe.
This is such and easy recipe for tandoori king prawns! You can literally prepare it in about 30 minutes. Just light up your barbecue and prepare the simple marinade. Let the prawns marinate while your coals are coming up to heat and then grill those tandoori king prawns to perfection. This is a recipe from my cookbook ‘The Curry Guy’ and it’s one you’ve definitely got to try soon.
About this recipe for tandoori king prawns…
This is a recipe that was sent to me by my friens Chef Palash Mitra who at the time was Head Chef at Scarfs Bar at The Rosewood London.
He has since moved on but luckily you can make his amazing grilled prawns using this recipe.
I’m telling you… you are in for a real treat with this one.
If you like, you can prepare the marinades for this recipe a couple of days ahead of cooking. You can also ask your fishmonger to clean and devein the king prawns or do it yourself.
You will find detailed instructions on how to do this below.
Make the recipe your own
As with all recipes, tandoori king prawn recipe is a guid but you can certainly adjust it to your own taste preferences. You might like the prawns to be spicier. All you need to do is add more chillli powder or fresh chillies.
Obviously, you could also make the recipe milder by toning the chillies down or omitting them completely. Like garlic and ginger? Go ahead and add more.
Taste as you go and amend as you like. Your tandoori king prawns will be the best out there!
Are these tandoori king prawns a starter or a main?
That’s up to you. These make a fantastic starter course but you could cook more and serve them as a main too.
If you enjoyed this tandoori king prawn recipes give these other similar ones a go:
International & UK Orders
- 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)
- 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.