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How to Make, Indian Style King Prawns in Tandoori Masala.

Updated on May 1, 2017
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Tony is a curry maniac, and has been cooking them since 1970. He has travelled to India many times in search of recipes.

King Prawns

Home made Tomato sauce

make a tomato sauce
make a tomato sauce

Party Food

This is a real party favourite or a tasty supper. You can use any prawns you like, I tend to buy tiger prawns from my local fishmonger.

If you are using frozen prawns you can defrost them in running water which will also remove anything added to help preserve them.


Tiger Prawns

I tend to use Tiger Prawns in my dishes. They have more flavor and seem firmer so that when they are cooked they hold their shape.

Most Tiger Prawns in Britain come from Bangladesh, where they have utalised the flood plains to farm them.

How to make Spicey Prawns

1/2 kilo of King or Tiger Prawns

2 tablespoons of mustard seeds

Teaspoons turmeric; Tablespoon paprika

Two large onions; Four cloves of garlic

½ a cup of lemon juice

2 tablespoons of white wine vinegar

Three heaped tablespoons of Tandoori powder.

Teaspoon Chinese style fish sauce.

Three tablespoons of ghee or oil.

Two cups yogurt


Marinate for Better Flavor

Mix prawns into yogurt and add tandoori powder. Leave to marinate for a couple of hours.

You will taste the difference once you have given the marinate time to work. The yogurt will naturally tenderise the meat whether it is fish, foul, or meat. Chicken in particular benefits from being left in yogurt for a few hours before cooking; overnight is even better. I usually marinate my lamb in yogurt for any curry.


Perfect Prawns

Heat pan, don’t clean after putting the onions aside - pour in your yogurt / prawn mix and keep stirring over a medium heat until cooked. The prawns will turn a tasty pink when ready.


Add boiled rice to your onion mix, stirring it all together, and then serve with the prawns over the top.

Perfect Rice

Two cups basmati rice or any long grain rice.

Wash the rice first in cold water, then let it stand about twenty minutes in warm salted water, rinse again in cold water and you will see that the grains have grown quite a bit. Boil until almost soft.



Citrus and Onions

Gently fry the onions in Ghee or Oil.
Gently fry the onions in Ghee or Oil.

Onions and Garlic Into the Mix

Fine chop your onions and garlic and then place them in a dry frying pan; add a little salt, which will help bring out some of the water from the onions and make them fry better. Let them sweat a littleuntil they are transparent and then add ghee. Cook on a low heat until they begin to turn a golden yellow. (coconut oil is a very good alternative, but it does not add to the flavor as well as the ghee does, however, it is lower in certain fats.) Put to one side.

Turn the heat up on your frying pan and add ghee or oil and let it get hot. Now add mustard seeds and let them pop and crackle turn down heat and make sure they don’t burn.

Add your cooked onions back in and stir well. Now add the spices; paprika and turmeric stirring constantly and add vinegar and lemon juice. Try to keep it moving or it may burn.

Put aside and keep hot. You might need a drop of water, or use orange juice.


chapatis - fill them with the prawns
chapatis - fill them with the prawns

This dish is really great with chapatis too, make them into wraps and fill with your prawn mix.

Rate Tiger Prawns

5 stars from 1 rating of Tiger Prawns Tandoori style

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    • profile image

      Derdriu 5 years ago

      Tony, What an enticing, inviting, welcoming recipe for tandoori prawns! You carry such a vast storehouse of what ingredients go best and what can be added or substituted to continue or enhance the taste. Also, I appreciate the cooking tips that you give, such as heating until the mustard seeds crack. Finally, it's always helpful when you include serving suggestions so that there's a sense of the total meal.

      Respectfully, and with many thanks for sharing, Derdriu

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu, I often make a starter of this dish and serve with poori, which you may know are slightly sweetened and fried chapaties. I learned this from a chef I became friendly with in Kerala southern India.

      namasta

      Tony

    • Vacation Trip profile image

      Susan 4 years ago from India

      Wow.. an excellent dish.. Voted up Tony.

    • tonymead60 profile image
      Author

      Tony Mead 4 years ago from Yorkshire

      Vacation, thank you for your comment and vote. I hope you try the dish and let me know your opinion.

      regards

      Tony

    Adventure

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