My recipe for Tandoori Butter King Prawns is so easy to prepare and make, as it uses a packet of Geeta’s amazing Tandoori Marinade.
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With Geeta’s Indian Spice Mix
My recipe for Tandoori Butter King Prawns is so easy to prepare and make, as it uses a packet of Geeta’s amazing Tandoori Marinade.
Just mix the marinade with yoghurt, tomato puree, lemon juice and a couple of minced garlic cloves, and allow to marinate for a couple of hours, although 10 to 15 minutes if fine if you don’t have the time.
Pop the prawns in the marinade under the grill with some butter (garlic butter is fab!) and grill for about 4 to 5 minutes – eh voila! Delectable, juicy, spicy king prawns in a fabulous buttery spice sauce.
You can use cooked king prawns or raw ones, if using cooked prawns reduce the cooking time by a minute or two.
I have suggested prawns in their shells, as this keeps them juicer, and it’s great fun, as well as extremely tactile, to sit at the table (with lots of napkins!) and peel the prawns, making sure you lick your fingers!
Serve with Geeta’s Mango Chutney, Basmati Rice and/or Naan breads for mopping up all those buttery, spicy juices.
Tandoori is a hugely popular dish from the North Indian region of Punjab, well known for its tantalising red hue, making it a feast for the eyes as well as for the taste buds, and these Tandoori Butter King Prawns don’t disappoint.
Notes and Substitutions
- Use prawns in their shells for juicier prawns.
- Cooked prawns in shells can be used, you may need to reduce the cooking time.
- Can be marinated overnight in the fridge for ease.
- Sprinkle with chopped coriander or parsley leaves to serve.
- Use garlic butter in place of plain butter.
- Calamari or firm fish white fish can be used in place of prawns too.
New Recipe Coming Soon
Pop back soon, to see my other Geeta’s recipe using their Tikka Marinade, where I made a lovely vegetarian Mushroom Tikka Masala style Curry. Karen
Great when served with Tandoori Butter King Prawns
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Recipe for Tandoori Butter King Prawns
Tandoori Butter King Prawns
My recipe for Tandoori Butter King Prawns is so easy to prepare and make, as it uses a packet of Geeta's amazing Tandoori Marinade.
Just mix the marinade with yoghurt, tomato puree, lemon juice and a couple of minced garlic cloves, and allow to marinate for a couple of hours, although 10 to 15 minutes if fine if you don't have the time.
Pop the prawns in the marinade under the grill with some butter (garlic butter is fab!) and grill for about 4 to 5 minutes - eh voila! Delectable, juicy, spicy king prawns in a fabulous buttery spice sauce.
Ingredients
- 500g raw or cooked king (tiger) prawns in their shells
- 2 cloves garlic, peeled and minced
- 1 x 30g packet Geeta's Tandoori Marinade
- 4 tablespoons natural yoghurt
- 1 tablespoon tomato puree
- Juice of 1 lemon
- 60g butter, or garlic butter
- Lemon wedges, to serve
Instructions
1. Place the prawns in to a large bowl, or on a flat tray and add the minced garlic.
2. Mix the tandoori marinade with the yoghurt, tomato puree, and lemon juice and spoon it over the prawns, making sure they are all covered.
3. Allow to prawns to marinate for at least 15 minutes to 2 hours, then turn the grill on to high and line a large baking sheet with paper.
4. Arrange the prawns on the paper lined tray, making sure they are in a single layer. Dot the butter over the top of the prawns.
5. Place the prawns under the pre-heated grill and cook for 4 to 5 minutes until they are pink (if uncooked) and sizzling.
6. Remove them from under the grill, and serve them in a large serving bowl with lemon wedges, naan bread and plenty of napkins.
Notes
Use prawns in their shells for juicier prawns.
Cooked prawns in shells can be used, you may need to reduce the cooking time.
Can be marinated overnight in the fridge for ease.
Sprinkle with chopped coriander or parsley leaves to serve.
Use garlic butter in place of plain butter.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 368Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 40mgSodium 293mgCarbohydrates 44gFiber 3gSugar 3gProtein 9g
My other Geeta’s Recipe:
BOMBAY TOAST (INDIAN MASALA FRENCH TOAST)
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