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Serve with naan, pudina chutney and tamarind chutney.
Ingredients
1 kilo prawn de-veined
1 teaspoon garlic crushed
1 teaspoon ginger crushed
1 tablespoon chopped coriander
1 table spoon chopped chillies
1 teaspoon garam masala
1 1/2 teaspoon salt
1 1/2 teaspoon chilli powder
mace
1/2 cup yoghurt
tandoori colour
Method
Clean and de-vein the prawns. If you are grilling, leave the tail on. If the prawns are too big, butterfly them.
Mix all ingredients together well. Then add the prawn and marinate. Grill 5-6 minutes on each side and brush with ghee. Alternatively bake in a hot oven for 10-12 minutes.
Grill on wooden skewers.
To de-vein easily, remove the shell and the head, leave just the end of the tail on if you want it. Hold the tail end and insert a pin/skewer just near it, below the vein. Lift gently and the vein should ease out with minimum effort.
Remember to soak the skewers in water earlier, so that they don't burn while grilling.
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