We always buy frozen uncooked prawns still in their shells for this mouth-watering starter. Ready cooked prawns are not suitable.
Preparation and cooking time: 15 minutes.
Remove shells and beards from the prawns, wash and drain.
In a bowl, mix together the prawns and the marinade making sure that the prawns are well coated.
There is no need to marinate these for long and in fact they should not be left for longer than a few minutes.
Preheat your oven to the maximum temperate.
Remove prawns from the marinade shaking off excess, and place on a rack in a shallow baking tray.
Bake near the top of the oven for 7-8 minutes.
Serve, sizzling on a sizzler dish if liked, with green salad, lemon slices, and yoghurt mint sauce
Note. Instead of baking, the prawns may be grilled under a very hot grill for about five minutes, turning once.
Allow appropriately increased quantities if you wish to serve tandoori prawns as a main course dish.
(Picture shows here are not original)
- 500 gm (or 3-4 palm size slices) of king fish/surmai/iswon or pomfret
- 1/2 tsp tamarind paste or 1 marble size tamarind dissolved in 1 tbsp water
- 1 medium size onion sliced
- 1 green chilli (optional) * see notes
- 1 tsp vinegar (option) * see notes
- 2 tbsp oil for frying
- 1 tbsp chopped coriander for garnishing (optional)
For the masala
- 6-7 long dry red chillies (Bedgi) * see notes
- 5 peppercorns (kali mirch)
- 2 cloves (laung)
- 1/2 inch cinnamon stick (dalchini)
- 1 pod of cardamom (elaichi)
- 1/4 tsp turmeric powder (haldi)
- 1/2 tsp cumin (jeera)
- 1/2 tsp mustard (rai)
- 1/2 inch ginger
- 6 flakes of garlic (Indian) with skin
- 3 tbsp coconut milk powder or 3-4 tbsp grated coconut (optional) *see notes
- 1/2 onion (optional) * seet notes
1. Wash & drain the fish on a colander. Using a little water grind all the ingredients mentioned in ‘For the masala‘ to a fine paste. Reserve the masala water from the mixer jar.
2. In a large pan or wok heat the oil & fry the sliced onion till golden brown. Add the green chilli (optional) and fry till it turns translucent. Add the ground masala paste & fry on a slow flame till the oil leaves the sides of the pan.
3. Add the reserved masala water, salt to taste, tamarind juice, vinegar (optional) and bring the gravy to a boil. Add the fish pieces gently and carefully cover them with gravy. Cover & cook on a medium flame for about 2-3 minutes.
4. Turn off the flame, garnish with chopped coriander & serve hot with rice
1. I skipped the green chilli & vinegar and adjusted the tamarind juice as per my taste.
2. The original recipe asked for 10 long chillies and 10 peppercorns. I reduced these quantities as I prefer moderately spicy curries. However, you can add the extra chillies by deseeding them. Instead of doing this I added the coconut milk powder & onion (mentioned as optional items above) as they help in increasing the quantity of gravy.
3. If you are using very large slices of Surmai fish wash them carefully as they break easily.