Tandoori Tikka King Prawns Recipes

PALASH MITRA'S AMAZING TANDOORI PRAWNS

Palash Mitra's Amazing Tandoori Prawns image

Provided by Dan Toombs

Categories Main

Time 30m

Number Of Ingredients 20

Ingredients

500g/1lb King prawns, peeled and de-veined with tail intact
1 tablespoon vegetable or corn oil
FOR THE FIRST MARINADE
1 teaspoon ginger paste
1 teaspoon garlic paste
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon finely ground white pepper
FOR THE SECOND MARINADE
2 tablespoons Greek yogurt
1 tablespoon cream cheese
1 tablespoon single cream
½ inch piece of fresh ginger, finely chopped
1 green chilli, finely chopped
1 tablespoon chopped fresh coriander
1 teaspoon mace and cardamom powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon carom seeds
1 teaspoon red chilli powder (optional)

Steps:

Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.

PRAWN TIKKA MASALA

Prawn tikka masala image

Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

Ingredients

1 large onion , roughly chopped
1 thumb-sized piece ginger , peeled and grated
2 large garlic cloves
1 tbsp rapeseed oil
2-3 tbsp tikka curry paste
400g can chopped tomatoes
2 tbsp tomato purée
½ tbsp light brown soft sugar
3 cardamom pods , bashed
200g brown basmati rice
3 tbsp ground almonds
300g raw king prawns
1 tbsp double cream
½ bunch of coriander , roughly chopped
naan breads , warmed, to serve (optional)

Steps:

Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.
Cook the rice following pack instructions.
Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.

Nutrition Facts : Calories 432 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

TANDOORI - TIKKA KING PRAWNS

Tandoori - Tikka King Prawns image

This isn't a classic indian dish, it's one that i have brought together in the style of my favourite tandoori and tikka dry-cooking dishes. Serve it with a dollop of raita and a pile of chapatis.

Provided by Lene8655

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
150 g plain yogurt
4 drops red food coloring
20 large raw tiger shrimp, shelled but tail left intact
1 lemon, cut into wedges

Steps:

In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
Add the prawns and stir well to coat.
Preheat a large non stick frying pan.
Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
Serve with lemon wedges, raita and chapatis.

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