The Big Boys Curry Book
Nothing like a succulent prawn, lightly spiced and tangy. For this recipe use the biggest and best fresh prawns you can get. Yes I know they are expensive but there are some things in life you just have to buy. Get them with their shells still on or at least with their tails on. If fully clothed then remove all but the tail piece to give you something to hang on to (the prawn, not you.) The recipe is for 12 large prawns. Somewhere I read that it was supposed to serve 4 people. They must be having a laugh, 12 large prawns is enough for one and do not let anyone tell you otherwise! When I was in Southern Goa some years ago I was offered 6 large prawns for my evening meal in the beach bar we were staying at. Fresh in that day, they were superb. Thing is though, in that part of India, 6 prawns weigh in at 1 kilo. Had some the next night too!
- 12 large prawns
- 1.5 tsp ginger paste
- 2 tspn garlic paste
- 2 tbs lemon juice
- 1 cup yoghurt
- 2 tbs gram besan flour
- 1 tsp lovage seed
- 1 tsp red chilli powder
- 1 tsp Garam Masala - Hot Spice blend
- 1/2 tsp turmeric
- Chat Masala to sprinkle
- Mix together the ginger, garlic and lemon juice. Rub into prawns.
- Whisk the rest of the spices (except chat masala), salt and yoghurt together. Marinade the prawns in mixture for at least 2 hours.
- Pre-heat oven to 150C/300F.
- Skewer the prawns and cook for 12-15 minutes or until almost done. Be careful here, you do not want to over cook them else they will go hard.
- Drain off excess liquid from prawns. Baste with oil and roast again for 3-5 minutes until browned and/or cooked.
- Sprinkle a little lemon juice and Chat Masala onto prawns and serve with a salad.