Tandoor and Grills
Restaurant-Style Tandoori Prawns Recipe
These succulent Tandoori Prawns, known in India as Jhinga Tandoori, are marinated in a robust mixture of hung curd, smoking mustard oil, and carom seeds. The prawns are grilled until charred on the edges while remaining juicy and tender on the inside, offering a perfect balance of heat and tang.
- Prep
- 20 min
- Cook
- 10 min
- Serves
- 4
- Level
- Medium
- Per serving
- 215 kcal
Method
Begin with the first marinade: Pat the cleaned prawns dry. Mix with lemon juice, ginger-garlic paste, and a pinch of salt. Let rest for 15 minutes.
Bloomed in Oil: Heat the mustard oil in a small pan until it reaches its smoking point. Switch off the heat and immediately add the whole Carom Seeds (Ajwain) and crushed Black Peppercorns. Let them sizzle and release their oils into the fat.
Prepare the second marinade: In a large bowl, whisk the hung curd with Kashmiri red chili powder, roasted gram flour, and the infused mustard oil (including the spices). Mix until a thick, smooth paste forms.
Incorporate the prawns into the yogurt mixture, ensuring they are well coated. Marinate for at least 30 minutes in the refrigerator.
Preheat your grill, tandoor, or oven (with broiler setting) to 220°C (425°F). Skewer the prawns carefully.
Grill for 6-8 minutes, turning halfway through, until the prawns are opaque and have developed charred spots.
Finished at the end: Once removed from the heat, immediately sprinkle the prawns with Green Cardamom Powder and crushed Dried Fenugreek Leaves (Kasuri Methi) while they are still hot to lock in the aromatic oils.
Serve hot with mint chutney and onion rings.
Notes
The Carom Seeds must be bloomed in the oil to remove their raw bitterness and activate the thymol flavor.
Do not overcook prawns; they become rubbery if they go past the 8-minute mark on high heat.
Make Ahead: The hung curd marinade paste can be prepared 48 hours in advance. The prawns can be cleaned and kept in the first marinade for up to 4 hours.
If you want a more smoky flavor without a charcoal grill, use the 'dhungar' method by placing a hot coal in a small bowl inside the marinade container and drizzling it with ghee.
