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Tandoori Prawn


Tandoori Prawns Recipe

20 large prawns – shelled with tail on and de-veined
2 tablespoons yogurt
1 tablespoon of ginger/garlic paste
2 tablespoons lime juice
1 tsp cumin powder
1-2 tsps kashmiri red chiili powder
1/2 tsp orange-red food colouring
1 tablespoon tandoori masala (optional)
Salt to taste


It doesn’t get easier than this. Just mix all the ingredients, leave to marinate overnight or 2hrs minimum. Fire up a grill or can even use a griddle pan. Brush with oil and grill them for a few mins till done. Serve hot with some sliced onion, yogurt and chutney.

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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?

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