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Tandoori Prawns
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs

Yield: 4 Servings


  • 16 large raw prawns, shell removed and cleaned
  • 1 ½ teaspoons salt
  • 2 Tablespoons lime juice

  • Marinade
  • 10 ounces plain yogurt
  • 1 Tablespoon ginger–garlic paste
  • 1 teaspoon red chili powder
  • 1 ½ teaspoons paprika
  • 1 teaspoon ajwain seeds*, lightly toasted
  • 1 teaspoon sesame seeds, lightly toasted
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 Tablespoon toasted graham flour
  • 1 cup + 2 Tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons finely chopped mint leaves

  • 6 Tablespoons butter–oil mixture for basting
  • 1 teaspoon chat masala, for garnish
  • 1 Tablespoon chopped coriander leaves, for garnish


Combine prawns with salt and 1 Tablespoon of the lime juice. Let sit 30 minutes. Meanwhile combine ingredients for marinade. Let marinade sit 20 minutes to let flavors develop.

Add prawns to marinade. Marinade 2 hours in refrigerator. Preheat oven to 400°F. Line baking sheet with foil. Remove prawns from marinade and thread onto small skewers, 2-3 prawns per skewer. Balance skewers on borders of baking sheet. Bake 8-12 minutes, basting from time to time with butter-oil mixture. Remove from oven, sprinkle with remaining lime juice, chat masala and coriander leaves. Serve with seasonally appropriate salad.

*Available at specialty Indian markets.


 Published: Jan 2004
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