Prawn Tandoori Recipes

TANDOORI PRAWNS RECIPE: HOW TO MAKE TANDOORI PRAWNS RECIPE AT HOME | HOMEMADE TANDOORI PRAWNS RECIPE - TIMES FOOD

Steps:

• First of all, wash the prawns 3-4 times in cold water, drain the excess water and put them in a baking dish.
• Take a large bowl, add in the rest of the listed ingredients and mix them well.
• Now, add the half portion of the mixture of spices on top of the prawns. Mix well.
• Keep in the refrigerator for 55-60 minutes so that the prawns get marinated well.
• Then, you can opt to grill these prawns or bake in the oven at a temperature of 176 degree Celsius for 5 minutes on each side till they turn pink.
• Once cooked, put these tandoori prawns on a serving plate. Brush the prawns with the leftover mixture and serve them hot with mint chutney and fried onion (optional). Do try this recipe, rate it and leave your comment in the section below.

THE BEST TANDOORI PRAWNS

Steps:

• Add all the ingredients listed under marinade to a bowl, and combine.
• Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
• In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.
• Oven Method
• Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
• Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
• Stovetop Method
• Alternatively, if you don't have an oven, heat a grill pan on the stove. Add some butter to the pan.
• Once hot, arrange prawns on the pan so that they don't overlap and sear on high heat for a minute on either side.
• After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.
• To Serve
• Sprinkle with chat masala and chopped coriander and serve with the mango chutney.

TANDOORI PRAWNS

Steps:

• How to make the recipe
• First we need to peel and deveined the prawns. You can buy a ready to use prawns for the recipe.
• Remove the head and legs from it with your finger. Peel the shells from it.
• You can even remove the tail by squeezing it.
• Using a small sharp knife make a slit along the middle of the back of the prawns to expose the black colour vein.
• Now under running water wash and clean the prawns and remove the vein.
• Pat them dry completely using a napkin or kitchen towel.
• Mix half of the lemon juice, red chilli powder and salt with the prawns. Keep them as a first marination for 10 minutes.
• In a mixing bowl mix all the remaining ingredients with yoghurt and whisk them nicely to make tandoori masala.
• Now mix these tandoori masala with the prawn nicely and marinate for at least 1 - 3 hours
• Making the tandoori prawns
• Using Oven :- if you use wooden sticks then soaked them in water for at least 30 minutes.
• Preheat the Oven at 240°C for at least 15 minutes and line a baking tray with aluminum foil and place a rack over
• Bring the marinated prawns and start to thread the prawns one by one in the shewer. Keep a minimum gap between them while threading.
• Place the tray inside the oven and grill them for 10 minutes
• After 7 minutes remove the tray and brush some butter over the prawns and place the shewer over the rack and cook for last 3 minutes or till crisp golden.
• Serve them hot sprinkling some chat masala over them with green mint chutney or sauce.
• Below you can read how to cook the prawns using a charcoal tandoor and over a Tawa or pan.

PALASH MITRA'S AMAZING TANDOORI PRAWNS

Steps:

• Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
• Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
• Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.

TANDOORI PRAWNS

Steps:

• 1. Peel and devein the prawns, leaving the tails intact. Rinse and pat dry with paper towels. 2. Combine the yoghurt with the fresh coriander, mint and salt, to taste. Pour over the prawns, mix well and leave for 5 minutes. 3. Mix the ginger, garlic, chilli powder, turmeric, coriander, garam masala and food colouring in a large bowl, add the prawns and marinate for 10 minutes. 4. Thread the prawns onto metal skewers and barbecue or grill for about 5 minutes. Turn the skewers once, so the prawns cook evenly. They are ready when they start to curl and turn opaque. Serve on skewers or loose with lemon wedges and side dishes.

TANDOORI PRAWNS OR TANDOORI SHRIMP MASALA

Steps:

• Prep - Clean and devein prawns or shrimps. Drain the prawn well and pat them dry.Pro tip - I leave the tails on because they look aesthetic but you can take them off as well.

TANDOORI SHRIMP RECIPE

Steps:

• Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the shrimp to the Marinade and marinate for at least 30 minutes, or best for two hours. Thread the shrimp onto the bamboo skewers, set aside.
• Grill the shrimp on a grill on both sides, until they are cooked and slightly charred on the surface. Baste with oil while grilling. Remove from the grill, garnish with chopped cilantro and serve immediately with lime wedges.

TANDOORI PRAWN RECIPE

Steps:

• First defrost prawns by either keeping them in water at room temperature water for 30 minutes or transfer the frozen prawns in the fridge compartment from the freezer. This will also thaw the prawns for using them the next day.
• Next, add and mix all ingredients listed above in a big bowl and add thawed prawns in that bowl. Keep them in the marinade for 10 minutes if you are in hurry. However If you have time, keeping these marinated prawns for longer than hour would make tandoori prawns even tastier.
• After that skew these prawns on to skewers and cook them using any of the above mentioned methods. You can use an oven or grill on a stove top as per your choice. Both processes are explained below:
• Preheat the oven at 200C.
• Brush marinated prawns with oil and grill for 10 Minutes. Actual time may vary from 9-12 minutes depending on the size of prawns you are using.
• Brush them with melted butter after cooking for that extra flavor if you like that, or serve them hot as it is.
• If you do not want to use an oven, simply make them over stove top.
• Heat a grill pan brush it with oil. When it is hot, place marinated prawn skewers and grill on medium heat for 2-3 minutes.
• Then increase the heat and allow them to cook till they are slightly charred for that smoky flavour.
• Once done, sprinkle some chaat masala and serve them with sauce/chutney of your choice.

TANDOORI PRAWNS

Steps:

• Whisk together the lemon juice, garlic and ginger. Place prawns in a shallow baking dish and cover with the marinade. Let sit 15 minutes. Drain and pat the prawns dry.
• Mix together all ingredients. Place prawns back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 1 hour. Thread 4 shrimp on a skewer and grill for 3 to 4 minutes on each side.

PRAWN TANDOORI

Steps:

• Place prawns in a shallow baking dish. In a large bowl, mix remaining ingredients together. Pour half the sauce mixture over the prawns, completely coating them. Marinate in the refrigerator for at least one hour. Grill prawns over hot coals or on a wire rack in a baking pan in a preheated 350°F oven until they turn pink, about 5 minutes on each side. Brush the remaining sauce mixture onto the prawns as they cook. Serve promptly.

TANDOORI KING PRAWNS WITH BUTTER SAUCE

Steps:

• For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.
• When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.
• Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.
• Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.
• Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.
• To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each.