Tandoori tiger prawns
(serves 4) Marinating time: 3 hours Cooking time: 5 mins Ingredients 2 tsp ginger-garlic paste 2 tbsp Kashmiri chilli paste 4 tsp lemon juice 12 tiger prawns, cleaned and deveined, tails kept intact hung yogurt garam masala powder cumin powder black salt chaat masala carom seeds kasoori methi powder (dried fenugreek leaves) mustard oil unsalted butter, for basting 4 tsp pinch 1 tsp 1 tsp 1 tsp 1 tsp pinch 2 tbsp knob Method 1. Mix together 1tsp ginger-garlic paste, 1tsp chilli paste and 2tsp lemon juice. Marinate prawns in this mixture for 2 hours. Mix together remaining ginger-garlic and chilli pastes and lemon juice with yogurt, garam masala and cumin powders, black salt, chaat masala, carom seeds and kasoori methi powder. Add mustard oil and marinate prawns in this mixture for another hour. (Refrigerate during second marinating period.) Skewer prawns and grill until cooked, 3-5 minutes. Baste with butter throughout to keep them moist. Serve hot with mint and garlic chutney (recipe on facing page).