King prawns make an impressive starter for any dinner party, and Alfred Prasad adds an Indian-inspired twist with a delicious marinade of yoghurt, ginger, garlic, paprika and nigella seeds. These could easily be cooked on a grill, barbecue, or in a tandoor for a more authentic taste.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram (chickpea) flour and stir constantly over a low flame until it turns light brown in colour. Set aside to cool
2 tbsp of vegetable oil
2 tbsp of gram flour
3
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
5
To cook, skewer the prawns and grill in a tandoor or on a barbecue for about 3 minutes. Turn over and grill for a further 3 minutes or until cooked through
6
Serve hot, sprinkled with chaat masala and lemon juice
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Kalonji Jhinga
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Kalonji Jhinga