Indian
Indian - Tandoori and Kebabs
Prawn Goan Curry Tandoori Seafood
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 500g large prawns, peeled and deveined
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp cumin powder
- • 1/2 tsp turmeric powder
- • 1 tbsp lemon juice
- • 2 tbsp melted butter
- • 1 tsp salt
Preparation Steps
1
Phase 1
Toss the prawns in lemon juice and salt, then coat in yogurt mixed with ginger-garlic paste, Kashmiri chili powder, cumin, and turmeric; rest 30 minutes.
2
Phase 2
Thread the prawns onto skewers.
3
Phase 3
Grill over high heat for 2-3 minutes per side, basting with butter.
4
Phase 4
Cook just until pink and opaque; do not overcook.
5
Phase 5
Serve with lemon wedges, sliced onion, and mint chutney.