Comments on: Tandoori Prawn

By: Cecille

Cecille — Sat, 12 Jan 2013 23:46:31 +0000

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?

By: avanthi chowdary

avanthi chowdary — Fri, 01 Jul 2011 06:46:39 +0000

i love all kinds of prawn dishes. this looks very simple and delicious

By: Elsie

Elsie — Mon, 01 Mar 2010 18:11:51 +0000

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!

By: Jennifer

Jennifer — Fri, 26 Feb 2010 20:56:28 +0000

you have an amazing blog here full of yummy recipes! i will be reading here often!

By: peteformation

peteformation — Wed, 24 Feb 2010 18:07:49 +0000

Nice colour…..can imagine to aroma of freshly bbq tandori prawns!

By: sujani

sujani — Wed, 24 Feb 2010 08:43:48 +0000

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.

By: pigpigscorner

pigpigscorner — Tue, 23 Feb 2010 20:08:37 +0000

The colour is gorgeous! I’ve only had tandoori chicken, not prawns, great idea!

By: Alta

Alta — Mon, 22 Feb 2010 13:31:11 +0000

Sounds amazing. Love the rich color and the nice little crispy edges. Yum! Those skewers are way cool too – with the knots.

By: nicolas yongco jr

nicolas yongco jr — Mon, 22 Feb 2010 10:16:12 +0000

“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.

By: Petite Nyonya

Petite Nyonya — Mon, 22 Feb 2010 01:40:43 +0000

Got it, thanks very much, Kajal. I look forward to try this.