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Tandoori prawns


  • 3 tablespoons (45g) yogurt
  • 1 tablespoon (15g) ginger paste
  • 1 tablespoon (15g) garlic paste
  • 2 teaspoons (10g) smoked paprika powder
  • 1/3 cup (70g) fresh cilantro, chopped
  • 1 tablespoon (15ml) vegetable oil
  • 1 tablespoon (15g) Madras spice paste
  • 1 cup (250g) raw king prawns, shell removed with tail left on
  • 4 bamboo skewers


  1. If using frozen prawns, defrost them and pat them dry on a paper towel.
  2. Make a marinade by mixing all the ingredients together except the prawns and skewers.
  3. Add the prawns and leave to marinate for 10 to 15 minutes. Preheat the oven to 400°F (200°C).
  4. Thread the prawns on the skewers and cook for six to eight minutes or until cooked through.
  5. Serve the Tandoori Prawns with fresh lime wedges and sweet mango chutney. Enjoy! 

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