This tongue-tingling dish makes a sensational appetizer or impressive entrée for serious seafood enthusiasts. More like small lobster tails, these sweet and firm 'super colossal' tiger prawns are so large they're sold at about 4-6 to the pound, although 'colossal' which are 8-12 count do an admirable job too. The key is to buy the largest prawns you can! Marinated in a traditional Indian mixture of plain yogurt, Bolst's curry powder, hot chili powder, cumin, grated ginger, cilantro and lemon juice, the creamy thick yogurt holds the seasonings in place so they grill slowly into a vibrant saffron coloured hue and give off the most intoxicating aroma. A quick and easy recipe for a great outdoor dinner, the marinade can also be used for chicken, lamb, any variety of firm fish like Monkfish, Ling Cod or one of my favourites, paneer cheese. Yum!
Grilled Tandoori-Style Tiger Prawns
Serves 4
12 super colossal tiger prawns (4-6 per pound)
1 cup plain Greek yogurt
2 tbsp Bolst's curry powder
1 tsp cumin
1/4 tsp chili powder
1/3 cup cilantro, finely chopped
1 tbsp fresh ginger, finely grated
2 tbsp fresh squeezed lemon juice
Shell and devein the prawns. Leave whole or butterfly them by making a deep lengthwise incision from the tail to the end, being careful not to cut all the way through. Combine all of the ingredients and mix well. Using your hands, thoroughly coat the prawns, then cover and refrigerate to allow the prawns to marinate for at least 2 to 3 hours or even overnight.
When ready, preheat the barbecue and once hot, place the prawns on the hot grill. Grill for about 2 to 3 minutes per side until the prawns are just cooked through and the colour has changed. Serve immediately with Coriander Mint Chutney or Cucumber Raita.
No comments:
Post a Comment