Tandoori Prawns

Ingredients

• 36-40 medium frozen prawns, shelled and deveined 
• Salt to taste
• 3 teaspoons Kashmiri red chilli powder             
• 1 teaspoon garam masala powder
• 3 teaspoons chaat masala + for sprinkling
• ½ teaspoon turmeric powder
• ½ teaspoon dried fenugreek leaves powder (kasuri methi)
• 2 tablespoons roasted gram flour
• 1½ tablespoons ginger-garlic paste
• ½ cup hung curd
• 2 tablespoons mustard oil
• 1 tablespoon + 1 teaspoon lemon juice
• 1 medium onion
• ½ medium green capsicum
• ¼ medium cabbage
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoon oil
• 2 tablespoon butter
• A few fresh coriander sprigs
• Green chutney to serve

Method

1. Take prawns in bowl, add salt, 2 teaspoons Kashmiri red chilli powder, garam masala powder, 2 teaspoons chaat masala, turmeric powder, dried fenugreek leaves powder, roasted gram flour, ginger-garlic paste and hung curd and mix well. Add 1 teaspoon Kashmiri red chilli powder and 2 tablespoons mustard oil and mix well. Lastly add lemon juice and mix. Set aside to marinate for 20 minutes.
2. To make salad, thinly slice onion, green capsicum and cabbage and transfer into a large bowl. Add 1 teaspoon chaat masala, salt, remaining red chilli powder, coriander leaves and 1 teaspoon lemon juice and mix well. Refrigerate the salad for 20 minutes.
3. Heat oil and butter in a grill pan. Thread the marinated prawns onto soaked wooden satay sticks and place them, a few at atime, in the grill pan and grill on high heat for 2-3 minutes on each side.
4. If you do not have satay sticks or skewers, you can cook the prawns directly in the grill pan.
5. Transfer the prawns onto serving platter, garnish with a few fresh coriander sprigs and serve with salad and green chutney.