Quick-cooked prawns with warm spice and fresh green heat

These tandoori prawns are fast, punchy, and made for cooking over fire. Raw king prawns are marinated in a warm blend of garam masala, turmeric, cumin, coriander, paprika and chilli, then cooked quickly on a hot pan until lightly charred and juicy. Served with a bright coriander chutney made with lime, green chilli and cumin seeds, they strike a brilliant balance of heat, freshness and smoke. Whether you are looking for BBQ tandoori prawns or simple sizzler plate prawns to serve as a starter or light fire-cooked dish, this is an easy one to return to.

Sizzler Plate

Sizzling Side Prawn

FOR THE TANDOORI PRAWNS

10 raw king prawns
1 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp mild chilli powder
1 tbsp vegetable oil

FOR THE CORIANDER CHUTNEY

Handful of fresh coriander
Lime juice
1 tsp granulated sugar
1 green chilli
1 tsp cumin seeds
A little oil

Method

MARINATE THE PRAWNS

Mix the prawns with the garam masala, turmeric, ground cumin, ground coriander, paprika, mild chilli powder and vegetable oil until well coated.

HEAT THE PAN

Place a pan on the coals over the Kadai and bring it up to a good, steady heat.

MAKE THE CORIANDER CHUTNEY

While the pan heats, finely chop the coriander and mix with the chopped green chilli, lime juice, sugar and cumin seeds, along with a little oil, until well combined.

COOK THE PRAWNS

Cook the prawns in the hot pan for around 2 minutes on each side, until coloured and cooked through.

Created By
Jess Waller

Batchcott & Waller

A self-taught chef with a creative eye and a love of flavour-led cooking, Jess Waller draws on her travels, seasonal produce and relaxed style to create generous dishes made for sharing.