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Tandoori prawns with nigella seeds

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Tandoori prawns with nigella seeds

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Servings 4 servings

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.

 

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