📝 About This Recipe
Transport your senses to the bustling streets of Old Delhi with these succulent, flame-kissed prawns. Marinated in a handcrafted dry spice rub and finished with a cooling yogurt glaze, this dish balances the deep, earthy heat of Kashmiri chilies with the bright zest of citrus. It is the ultimate showcase of how a complex dry spice blend can transform simple seafood into a gourmet masterpiece.
🥗 Ingredients
Handcrafted Tandoori Dry Rub
- 2 tablespoons Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1 tablespoon Coriander Seeds (toasted and coarsely ground)
- 1 teaspoon Cumin Seeds (toasted and ground)
- 1 teaspoon Amchur (Dried Mango Powder) (for a tangy punch)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1/2 teaspoon Black Salt (Kala Namak) (for an authentic sulfurous depth)
The Prawns
- 20-24 pieces Jumbo King Prawns (peeled and deveined, tails left on)
- 1.5 tablespoons Ginger-Garlic Paste (freshly pounded)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 3 tablespoons Greek Yogurt (thick and hung)
- 2 tablespoons Mustard Oil (for a pungent, smoky aroma)
For Garnish and Serving
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 Red Onion (sliced into thin rings)
- 1 pinch Chaet Masala (for sprinkling at the end)
👨🍳 Instructions
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1
Pat the prawns completely dry using paper towels. This is crucial for ensuring the spices adhere properly and don't steam.
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2
In a small dry skillet over medium-low heat, toast the coriander and cumin seeds until fragrant (about 2 minutes). Grind them into a coarse powder using a mortar and pestle.
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3
In a small bowl, combine all ingredients listed under 'Handcrafted Tandoori Dry Rub'. Mix thoroughly to ensure the color is uniform.
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4
In a large mixing bowl, toss the prawns with the ginger-garlic paste, lemon juice, and a pinch of salt. Let this sit for 10 minutes as a 'first marinade'.
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5
Add the prepared dry spice rub to the prawns and toss well to coat every crevice.
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6
Whisk the Greek yogurt and mustard oil together until emulsified, then fold this into the spiced prawns. The oil helps the spices penetrate the meat.
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7
Cover and refrigerate for at least 30 minutes, but no longer than 1 hour to prevent the acid from 'cooking' the delicate seafood.
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8
Preheat your grill (or a heavy cast-iron grill pan) to high heat. You want it screaming hot to achieve those iconic char marks.
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9
Thread the prawns onto skewers. If using wooden skewers, ensure they have been soaked in water for 30 minutes to prevent burning.
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10
Lightly oil the grill grates. Place the skewers down and cook for 2-3 minutes on the first side without moving them.
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11
Flip the skewers. The prawns should be opaque and have a slight charred crust. Cook for another 2 minutes on the second side.
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12
Remove from heat immediately. Overcooked prawns become rubbery; they should be firm yet bouncy to the touch.
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13
Rest the prawns for 2 minutes, then sprinkle with a pinch of Chaat Masala and a squeeze of fresh lime.
💡 Chef's Tips
Always use Kashmiri Chili Powder for that signature red hue without overwhelming heat; if you use Cayenne, reduce the amount by half. Do not skip the mustard oil; it provides the 'dhungar' or smoky depth that is essential to tandoori cooking. If using a grill pan indoors, turn on your exhaust fan as the high heat and spices will create significant smoke. For the juiciest results, buy prawns with the shell on and peel them yourself just before marinating.
🍽️ Serving Suggestions
Serve with a side of chilled Mint-Cilantro Chutney and whipped yogurt. Pair with buttery Garlic Naan or Jeera Rice to soak up any stray juices. Accompany with a crisp Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. A chilled glass of dry Rosé or a salty Lassi balances the spices beautifully.