Tandoori prawns with nigella seeds


Serves: 4
Cooking time:

Cuisine : Indian
Course : Main
Skill Level : Easy


First marinade:

  • 12 no (U-5 size) tiger prawns
  • 1 lime (juice only)
  • Salt

Gram flour roux

  • 2 tbsprapeseed oil
  • 2 tbsp gram flour


Second marinade

  • 100 g yogurt
  • 1 tbsp sweet paprika powder
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric powder
  • ½ tsp ajwain seeds
  • ½ tsp nigella seeds
  • 40 g ginger and garlic paste
  • ¼ bunch chives
  • A sprinkling of chaat masala (optional)
  • Melted butter
  • Lime (juice only)


Other ingredients

  • 12 spears of asparagus, trimmed and cut into 1.5” pieces
  • 100 g shiitake mushrooms, sliced
  • 1 tbsp olive oil



METHOD:

Peel (leaving the tail on), de-vein and wash the prawns; leave to drain and pat dry with kitchen towel.

For the first marinade:
Sprinkle juice of one lime and ½ a teaspoon of salt, mix well and leave aside.

For the gram flour roux:
Heat 2 tablespoons of rapeseed oil in a thick-bottomed pan, add the gram flour, stir constantly over a low flame until it turns a very light brown in colour; transfer to a plate to cool.

For the second marinade:
In a mixing bowl, add yogurt, paprika, chilli powder, turmeric powder, ajwain seeds, nigella seeds, ginger and garlic paste, salt, oil and the gram flour paste; mix well.

Now add in the prawns.

Leave refrigerated for about 20 minutes and bring to room temperature before grilling in a tandoor until cooked to required doneness. To cook in an oven, pre-heat to 200c / gas mark 6.

To grill, place the marinated prawns on a cooking rack (with a drip tray below) and grill in the oven for 4 minutes, turn the pieces and grill for 3-4 minutes or until done. Remove and set aside to cool.

Serve hot, garnish with chives, melted butter and chaat masala; accompanied with baby leaf salad.





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