15 medium sized prawns cleaned
- 2-3 tsp (or to taste) bafat powder
- 1 tsp cumin/jeera powder
- 3/4th tsp ginger paste
- 1/4 tsp garlic paste
- 1 tsp (approx) vinegar or 1 tsp thick tamarind juice
- 2-3 tsp rice flour/powder (adjust according to the masala required)
- 2-3 tbsp coconut oil
- salt to taste
- 3 sprigs (approx 30 leaves) kadipatta/curry leaves
1. Marinate the prawns with the salt, bafat powder, jeera powder, ginger-garlic paste, vinegar (or tamarind juice), rice flour, 1 tbsp oil and 1 sprig of curry leaves finely chopped. Keep aside for 10-15minutes.
2. In a frying pan put the marinated prawns with 1 cup of water and bring it to a boil. Reduce the flame to a medium high and let the prawns cook until the masala thickens. Leave the pan uncovered.
3. Transfer the prawns and its masala to one side of the pan and in the center of the pan pour the remaining 2 tbsp oil and the curry leaves (do not chop). Let the oil heat up a bit and then mix everything together and simmer for 2-3 minutes till the oil separates from the masala. When masala turns semi thick turn off the flame. If you don’t need a thick masala continue to simmer/fry for another 2 minutes so that the masala fries some more.
4. Serve hot with rice or Neer Dosa
Per 1 portion (300 g)
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Total Carbohydrate 11g
Dietary Fiber 4g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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)