Serves 6 as a starter or 3 as part of a main course dish
This recipe is delicious, easy and quick to prepare. The prawns can be eaten hot or cold, with some salad as a starter or as part of a main course – Tandoori King Prawns Masala.
For the Tandoori marinade
1 green chilli, deseeded and roughly chopped
4cm cube fresh ginger, peeled and roughly chopped
2 cloves of garlic, peeled and roughly chopped
200g low fat natural yogurt
1 tsp salt
1/4 tsp cayenne
1 tsp nigella seeds, roughly ground in a pestle & mortar (or use ¼ tsp cumin and ¼ tsp black pepper instead)
1 tsp garam masala
2 tsp red wine vinegar
1 tsp turmeric
2 tablespoons vegetable oil
24 raw king prawns, shelled & deveined
Pre-heat the oven to 200C/390F/Gas Mark 5.
First make the marinade. Blend the chilli, ginger, garlic and yogurt in a blender until smooth. Tip into a bowl, add all of the other marinade ingredients and mix well.
Add the prawns to the marinade mixture and stir well to coat evenly. Marinade the prawns for 15 minutes (but no longer).
Place the prawns on a rack over a roasting tin and bake in a hot oven for 7 minutes.