Lehsuni Tandoori Prawns Recipe

Clean prawns

Rinse the prawns under cold water, pat dry with paper towels. If not already done, remove shells leaving the tail segment for presentation, and devein by making a shallow cut along the back and removing the dark vein.

Prepare garlic-ginger paste

Mince the garlic and ginger finely or pound together to form a coarse paste. For a smoother paste, you can use a small food processor or mortar and pestle.

Make marinade

In a medium bowl combine the yogurt, minced garlic, minced ginger, garam masala, ground coriander, ground cumin, red chili powder, turmeric, lemon juice, vegetable oil, salt, black pepper and crushed kasoori methi. Stir until smooth and uniform.

Marinate prawns

Add the cleaned prawns to the marinade and toss gently to coat each prawn thoroughly. Cover the bowl and refrigerate for at least 30 minutes, ideally 1–2 hours. Do not marinate longer than 4 hours to avoid the yogurt starting to 'cook' the prawns.

Preheat and prepare

If using an oven, preheat to 240°C (465°F) on the highest broil/grill setting and place a rack near the top. If using a grill, heat to high. If using a stovetop griddle or heavy skillet, heat until very hot and brush with a little oil.

Thread (optional)

If grilling or broiling, thread 4–6 prawns onto metal or soaked wooden skewers, leaving a little space between each prawn so heat circulates and the marinade chars slightly.

Cook prawns

Place skewers or prawns on a foil-lined baking sheet or directly on the hot grill/griddle. Cook for 2–3 minutes per side, basting once with a little melted butter/ghee if desired, until the prawns turn opaque and develop light char marks. Total cook time should be 4–6 minutes depending on prawn size. Do not overcook — prawns are done when they are firm and opaque with a slight spring.

Rest briefly

Remove prawns from heat and let rest for 1 minute. If you used skewers, slide prawns off onto a platter.

Brush the cooked prawns lightly with the melted butter or ghee and sprinkle chili flakes if using. Garnish with chopped fresh cilantro and serve immediately with lemon wedges on the side.

Serve suggestions: accompany with naan or steamed rice and a cooling raita or salad to balance the garlic and spices.