Tandoori prawns

In this recipe, Prawns are coated in a tandoori marinade and fried quickly for a delicious starter or side and it never fails to impress. The prawns and are plump, juicy and so full of flavour!

Tandoori Prawns

I love Tandoori Prawns. These prawns are marinaded in a yoghurt based marinade. (I didn't add the very bright red colouring that you might usually see with tandoori dishes here but you can add it if you like. I do add it sometimes).

This recipe makes for such a delicious hassle free side/part of a main meal or a starter. They are delicious served with Rice, Roti or Naan.

what you need to make tandoori prawns

Here’s what you need:

• Plain Yoghurt & Double Cream - To add richness and flavour.
• Ginger, Garlic, Green Chilli – Crushed.
• Oil and Butter – for frying.
• Ground Spices –Turmeric, Chilli, Coriander, Cumin, Garam Masala, Cardamom, Cinnamon, Mace.
• Fresh Coriander – Adds a lot of flavour.
• Prawns – I like to keep the heads on for this recipe but you can remove them if you prefer.
• Carom Seeds - Add a strong, earthy, fragrant slightly bitter flavour.
• Lemon Juice, Salt and Pepper - Tenderises and brings everything together.

how to make tandoori prawns

Full instructions at the bottom of the page:

Clean Prawns. Method linked below under Tips. Add all the marinade ingredients to the Prawns and set aside for 5 minutes.

Heat Oil in a large flat pan.

Once hot, add the Prawns and cook for 2 – 3 minutes MAX per side. Thos depends on the size and thickness of the prawns.

Squeeze over some Lemon Juice and serve.

Here they are when made with some colouring, minus the heads and on a bbq.

tips for the tandoori prawns

• Use Fresh or Frozen Prawns – It is easy to get good quality frozen prawns these days. I love the 12 in Shell Madagascan Prawns from M&S.
• Pat the Prawns dry – When using either fresh or frozen prawns, pat them dry before cooking them.
• Cook a few at a time – It is tempting to shove all the prawns in the pan together but this forces the temperature of the oil/butter down and then the prawns are steaming rather the frying. Which means they won’t be as delicious!
• Do not overcook them – Prawns need very little time to cook. I wouldn’t go for any more then 2 – 3 minutes per side. Overcooked prawns are tough, rubbery and just not very nice.
• Cook over high heat – We want to sear the prawns so high heat is crucial.
• Tandoori Powder or Paste - You can use a sore brought Tandoori Powder or paste to cut down on time. You can also add 1 tablespoon of Tandoori Powder to the marinade above to amp up the flavour.

how to serve these prawns

Serve with Jeera Rice, Roti or Naan. They go best with Rice in my opinion so Peri Peri Rice works too.

more seafood recipes you may enjoy:

Chilli Garlic Prawns

Prawn Fry

Goan Prawn Curry

Fish Tikka

Indian Salmon Fish

For sides:

Kachumber Salad

Onion Raita

**if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

Tandoori prawns 

Safira

In this recipe, prawns are coated in a tandoori marinade and fried quickly for a delicious starter or side and it never fails to impress. The prawns and are plump, juicy and so full of flavour!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 6 minutes mins

Total Time 11 minutes mins

Course Appetizer, Dinner, Lunch, Sides, Starters

Cuisine Indian

Servings 16 Prawns

Calories 27 kcal

Ingredients

  

1x2x3x

• 16 King Prawns Devined, See Notes

Marinade

• 2 tablespoon Plain Yoghurt
• 2 tablespoon Double Cream
• 1 tablespoon Ginger Paste
• 1 tablespoon Garlic Paste
• 1 teaspoon Green Chilli Paste
• 1 teaspoon Salt
• ¼ teaspoon Ground Turmeric
• 1 teaspoon Red Chilli Powder
• 1 tablespoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Ground Cardamom
• ½ teaspoon Ground Mace
• ¼ teaspoon Ground Cinnamon Powder
• ½ teaspoon Ground Black Pepper
• 1 tablespoon Fresh Coriander Chopped finely
• 1 teaspoon Carom Seeds Ajwain

To fry and serve

• 2 tablespoon Oil
• 1 ½ tablespoon Lemon Juice

Instructions

 

• Clean Prawns. Method linked below under Tips. Add all the marinade ingredients to the Prawns and set aside for 5 minutes.
• Heat Oil in a large flat pan.
• Once hot, add the Prawns and cook for 2 – 3 minutes MAX per side. Thos depends on the size and thickness of the prawns.
• Squeeze over some more Lemon Juice and serve.

Notes

tips for the tandoori prawns

• Use Fresh or Frozen Prawns – It is easy to get good quality frozen prawns these days. I love the 12 in Shell Madagascan Prawns from M&S.
• Pat the Prawns dry – When using either fresh or frozen prawns, pat them dry before cooking them.
• Cook a few at a time – It is tempting to shove all the prawns in the pan together but this forces the temperature of the oil/butter down and then the prawns are steaming rather the frying. Which means they won’t be as delicious!
• Do not overcook them – Prawns need very little time to cook. I wouldn’t go for any more then 2 – 3 minutes per side. Overcooked prawns are tough, rubbery and just not very nice.
• Cook over high heat – We want to sear the prawns so high heat is crucial.
• Tandoori Powder or Paste - You can use a sore brought Tandoori Powder or paste to cut down on time. You can also add 1 tablespoon of Tandoori Powder to the marinade above to amp up the flavour.

how to serve these prawns

Serve with Jeera Rice, Roti or Naan. They go best with Rice in my opinion so Peri Peri Rice works too.

Nutrition

Calories: 27kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 195mgPotassium: 23mgFiber: 1gSugar: 1gVitamin A: 34IUVitamin C: 1mgCalcium: 19mgIron: 1mg

Keyword Chilli Garlic Prawns, Indian Prawns, Tandoori Prawns

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