New Recipes

Tandoori Prawn

Tandoori Prawn
Tandoori Prawn pictures (1 of 4)

I first discovered Aapplemint a few years ago and it was love at first sight. I was mesmerized by the gorgeous food photography, her mouthwatering recipes, exotic travels, and most importantly, the uber-talented Kajal/Kate who has the most beautiful face. Needless to say, Aaaplemint remains one of my favorite food blogs and it’s with great pleasure that I have Aapplemint as a guest writer today sharing her delectable tandoori prawn recipe. Through various emails in the past few years, I came to know that Kate and I share many things in common—favorite restaurants/foods in Hong Kong, a penchant for traveling, and photography. Please give your warmest welcome to Aapplemint and learn all about the history and origin of Indian tandoori.

Everybody loves a good tandoori, but very few really know the history behind it. The recipe originated in the early 1900’s in Peshawar – then India. It started with chicken marinated in yogurt and spices, and then cooked in a ‘tandoor’. The tandoor is actually native to India dating back to 3000 BC. Small mud plastered ovens resembling Tandoor with a side door have been found in Harappa and Mohenjodero settlements of ancient Indus valley. But it was the Moguls who in the 1900’s made it portable, carried it everywhere they went and thus found its way in India from Persia. The far famed tandoori chicken is from the recent times comparatively. Created by a chef in the Moti Mahal restaurant in 1948, it was a hit almost instantly. Cooked at a extremely high temperature in the tandoor the chicken remains succulent and juicy inside, and a crispy outside with an aroma, that can bring the dead back to life, just to have a bite of that delectable chicken.

Over the time, the same marination has been used for different meats, including, lamb, fish, turkey, lobsters, prawns … almost any meat you fancy actually ! And it tastes wonderful no matter which meat you choose. Tandoori prawns are definitely one of my favourites. And they cook pretty fast too. And overnight marination is always recommended for tandoori, but for seafood a few hours works just fine. A good green chutney (corriander +mint), onion rings and yogurt is always a must with tandoori. And ofcourse if you can a tandoori naan would just be the prefect accompaniment. Tandoori food is always bright orange-red coloured. Obviously achieved by food colouring, but its the colour that distinguishes it as tandoori.

Enter to Win FREE Prizes

Vinturi Vertical Lever Wine Corkscrew Giveaway
Tovolo Christmas 2015 Bundle Giveaway
Jacob Bromwell U.S. Embossed Tin Cup Giveaway

20 COMMENTS... read them below or add one

  1. Jen

    I love tandoori, but have never tried tandoori prawn, they are very expensive ordering at Indian restaurants, so I always just get tandoori chicken at Indian buffet. Great to learn about the history and the photos of these tandoori prawn are absolutely mouthwatering. YUMMY.

  2. First of all, thanks to Bee who is ever so gracious in having various bloggers to share their wonderful recipes. Kajal, you’re indeed gorgeous, just like Bee said so. A quick question, as I may consider making this for friends who are coming over for lunch next week. Is baking this in the oven a suitable method instead of using a fire grill?

    • Hello Petite Nyonya
      you are too sweet, thank you for the lovely compliment. Honestly I’ve never tried baking the prawns, baking chicken works absolutely fine, but since prawns does not take too much time, rather hardly time you can grill it on the gas top or optionally place it on the top shelf of the oven-grill and change sides in a few minutes to cook the other side. hope this works for you. Lastly you could just drizzle some olive oil on top and pan fry them.

  3. “Everybody loves a good tandoori, but very few really know the history behind it” – Yeah! Tandoori was not really known for the people because it’s an old dish but i really want to know the history of tandoori.

  4. sujani

    Thanks a lot for this lovely recipe,i tried it and everyone loved it at home and it is so easy to make.Never knew tandoori could be so easy,thankyou.

  5. Elsie

    I made this the other day. I loved the flavors but my shrimp were too big. They were 8 – 12 per pound and as a result, were over-cooked. I will try them again but I think the flavors would work well on chicken too. Thanks for the recipe!

  6. Cecille

    I’ve been to Malaysia several times and simply adored the food I have a lot of friends there and I’ve been to Penang too. I’d like to know how to do ginger/garlic paste and is there any option for tandoori Masala. I’m from the Phils by the way. And what is chutney?

Leave a Comment

Your email address will not be published. Required fields are marked *