Tandoori Prawns

  • King prawns (de-veined and cleaned): 250 gm
  • Yogurt: two tbsp
  • Ginger paste: one tbsp
  • Garlic paste: one tbsp
  • Lime juice: one tbsp
  • Kashmiri chilli powder: one tsp
  • Tandoori masala: one tbsp (
  • Salt (as preferred)
  • Wooden skewers (soaked in water 30 minutes before grilling): 6 to 8
  • Oil: to grease the grill
  • Fresh lime: one wedge
  1. Mix all the ingredients together and marinate the prawns. Keep aside for 10 minutes 
  2. Thread on the skewers (about six on each), oil the grill and when hot, place the prawn skewers on to the grill. 
  3. Best cooked on an open grill until colour changes to pink. Don't over-cook. 
  4. Squeeze some lime on top and serve hot along with some mint-coriander yogurt chutney.