Indian
Indian - Tandoori and Kebabs
Tamarind Rice 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
- • 700g large prawns, peeled and deveined
- • 1/4 cup yogurt
- • 2 tbsp tamarind paste
- • 1 tbsp ginger-garlic paste
- • 1 tsp red chili powder
- • 1 tsp jaggery, grated
- • 1/2 tsp turmeric powder
- • 1 tbsp mustard oil
Preparation Steps
1
Phase 1
Toss the prawns with turmeric, salt, and ginger-garlic paste; rest 30 minutes.
2
Phase 2
Mix in the yogurt, chili powder, mustard oil, and half the tamarind paste.
3
Phase 3
Thread the prawns onto skewers.
4
Phase 4
Grill over high heat for 2-3 minutes per side.
5
Phase 5
Brush with the remaining tamarind and jaggery; grill 1 minute until sticky.
6
Phase 6
Serve immediately with lime wedges.