Tandoori King Prawns

Seafood flavour and tandoori, pure magic

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 40 Minutes Cooking Time 20 Minutes

4 tablespoon natural yogurt
3 cm cube ginger peeled and very finely grated
2 large clove garlic peeled and crushed
5 teaspoon lemon juice
Salt to taste
Freshly ground black pepper to taste
2 teaspoon roasted and ground cumin seeds
1 teaspoon Garam Masala
2 teaspoon yellow liquid edible food colouring mixed with 1 teaspoon red liquid food colouring
225 g peeled prawns
3 tablespoons vegetable oil
Put the yogurt in a bowl.
Beat lightly with a fork or a whisk until is smooth and creamy.
Add the ginger garlic lemon juice salt some black pepper ground roasted cumin seeds garam masala and liquid food colouring.
Stir to mix and set aside for 15 minutes.
Liquidise and add the prawns.
Set aside for 30 minutes.
Remove the prawns with a slotted spoon leaving all the marinade behind in the bowl.
Heat the oil in a frying pan over medium heat.
When hot turn heat to medium-high and immediately pour in the marinade.
Stir and fry until you have a thick bubbly sauce clinging to the bottom of the pan.
Add the prawns and cook for another 5 minutes.