Tandoori prawns

Tandoori prawns:

'Tandoori', this word tickles each ones taste buds and what rings in your mind is chicken, tandoori chicken. Everyone loves the taste and flavour of perfect tandoori chicken, rather everyone once in a while orders the same in your favorite restaurants. However, what we can actually prepare in our home kitchens using the same flavours of tandoori chicken are for fish like prawns, promphets and in veg it's for paneer. This I shall share in my next post which I tried simultaneously. 

Today I shall share with you recipe of tandoori prawns tried in my kitchen using the ingredients of chicken Tikka or tandoori chicken. Tandoori means actually prepared in a tandoor, a hot temperature wok wherein the meat is cooked on burnt coal pieces which all are familiar with. But tandoori flavour can be given at home with readily available coal pieces in market. 

Let's see the recipe for tandoori prawns prepared by me in my kitchen giving the perfect tandoor flavour using coal pieces.

Ingredients and method.

You require the big fat tiger prawns (10-15 as you require). Clean them well, deshelling on their middle part and keeping the shells at their tail end. Apply 1 tsp of salt to them and keep aside.

Make a paste of 1 tsp each of jeera powder, coriander powder, red chilli powder, haldi powder, kashmiri red chilli powder, garam masala, ginger garlic paste, lemon juice, salt, curd, oil. 

Wash the above cleaned salted prawns and add these washed prawns to above mixture and mix everything well. Then crush approx 2 tsp of kasoori methi in your palm and add to the mixture. 

Keep these marinated prawns for 1 hr in refrigerator.

Heat a tawa and drop required butter and spread all over. Add 1 tsp oil too so that butter doesn't get burnt. Place the marinated prawns on tawa directly. Do not apply any Rawa or rice flour. Shallow fry them crisp turning on both sides.

Then heat a coal piece on direct flame and place it in a small bowl in between the fried prawns. Add a tsp of butter on top and cover everything well and keep aside for 10 mins.

Then after you open after 10 mins, you will get the unique tandoor flavour to all your fried prawns.

Serve with cabbage salad!!

It's just yum to have as it is or make a dip of Pudina chutney as served in restaurants.

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