Greetings to all my readers and blogger friends, and hope the weekend is going great :). As mentioned yesterday in my earlier post Tandoori Gongura Prawns (recipe link), I am posting my next post of the Tandoori Prawns. This is yet another simple and a quick recipe. You need shrimps, lemon juice, Kashmiri Chili and Tandoori masala for this recipe. In case the store bought masala is not available at home you can use a mix of red Chili powder, coriander powder, chaat masala, garam masala, and cumin powder.
Prawns: 250 gms
Kashmiri Red Chili: 2 no
Tandoori masala powder: 3 Tbsp
Olive oil: 1 Tbsp
Salt: To taste
Turmeric: 1 Tsp
NOTE: The shrimps used are small-sized, increase the ingredient quantity if using bigger sized Prawns. The Tandoori dishes are red in color and I do not make use of artificial food colors in my dishes and the hence the use of Kashmiri chili imparts the prawns the perfect red color. I prefer to make my recipes as healthy and nutritious, and as well as yummy too 🙂 !
Soak the Kashmiri red chili in hot water, they are easier to grind after soaking as they become soft.
Wash, devein, and clean the shrimps and pat dry with kitchen towel or tissue.
Apply salt and turmeric.
Preheat the oven to 200 deg C on the grill and oven setting.
Grind the Kashmiri chili along with the Tandoori masala powder, salt, lemon juice and some oil. Adding oil helps make a smooth paste and we can easily coat this paste on the shrimps. Oil does not make the shrimps dry when being grilled.
Do remember that shrimps have delicate flesh and hence do not need long grilling time, over grilling will result in burning and making them hard. Also do not keep them very close to the grill. The intense heat dries up the prawns, and do note that hardened and dried up tandoori prawns do not taste good. Hence adding oil to the marinade prevents the flesh from drying.
Line the skewers with the marinated prawns and insert them in the preheated oven for 10 mins. After 10 min. check if they are done, and if not crisp on the outside then keep for another 5 minutes and remove. They are perfectly done in 10-15 min, the time depending upon the shrimp size and the oven grill used for grilling them.
Once done remove them from the skewers and serve hot.
NOTE: In case you do not have a griller at home, you can use a fry pan to cook the prawns. Heat the frying pan, add cooking oil of choice and put the marinated prawns and cook on medium to slow flame, taking care not to burn them. Turn them over so that they are cooked on both sides and crispy too. Enjoy the tava or pan fried Tandoori prawns along with a yogurt and mint dip or with thinly sliced tomato and onion salad.
SERVING OPTIONS: They can be served with a tomato and onion kachumber/salad. This is the salad of choice for a tandoori dish. Yogurt Mint dip is also a favorite choice.
For the other Tandoori recipes from ashuskitchen, click the link below:
Happy Weekend 🙂
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