King Prawns- 250 gms, de-veined and cleaned
Yogurt- 2 tbsp
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Lime juice- 1 tbsp
Kashmiri chilli powder- 1 tsp
Cumin powder- 1/2 tsp
Coriander powder- 1 tsp
Tandoori masala- 1 tbsp (If you have this, omit coriander and cumin powder)
Salt- if required
Wooden skewers- 6- 8, soaked in water
Oil- enough to grease the griddle pan/ grill
Mix all the ingredients together and marinate the prawns. Keep aside for 15 to 20 minutes.Thread on the skewers, oil the pan and once its really hot, place the prawn skewers in batches (if required) and cook on each side for 2 to 3 minutes or until well cooked.
Serve as appetiser or side with a mint-coriander yogurt chutney
Notes: I used my electric George Foreman grill, so it heated up pretty fast and my prawns were done in under 4 minutes altogether. nice and juicy, that is. Fire top grilling pan or a frying pan should be fine.
My tandoori masala was incredibly red in colour which was a put off, but used it whatsoever.