Tandoori prawns with nigella seeds
Tandoori prawns with nigella seeds
Ingredients
First marinade:
- 12 no (U-5 size) tiger prawns
- 1 lime (juice only)
- salt
Gram flour roux:
- 2 tbsp rapeseed oil
- 2 tbsp gram flour
Second marinade:
- 100 g yogurt
- 1 tbsp sweet paprika powder
- 1 tbsp Kashmiri chilli powder
- ½ tbsp turmeric powder
- ½ tbsp ajwain seeds
- ½ tbsp nigella seeds
- 40 g ginger and garlic paste
- ¼ bunch chives
- A sprinkling of chaat masala (optional)
- Melted butter
- Lime (juice only)
Instructions
- 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.