TANDOORI-STYLE KING PRAWNS

This recipe is from my friend chef Palash Mitra, from London’s Gymkhana restaurant. One of the spice blends he recommends is mace and ground cardamom powder, which is so simple to make: just grind equal amounts of mace and green cardamom seeds together into a powder. It adds a subtle flavour that takes these tandoori-style prawns to a new level.

Serves 4 or more as part of a multi-course meal 500g (1lb 2oz) raw king prawns, peeled and deveined, heads and tails intact

For the first marinade

1tbsp rapeseed oil 2tsp garlic and ginger paste (see tip across the bottom of pages 70-71)

¼tsp ground turmeric

1tsp salt

½tsp finely ground white pepper

For the second marinade

2tbsp Greek yoghurt 1tbsp cream cheese 1tbsp single cream 1cm (½in) piece of fresh ginger, peeled and finely chopped 1 fresh green chilli, finely chopped 1tbsp chopped fresh coriander

1tsp mace and cardamom powder 1tsp each salt, garlic powder and ajwain (carom) seeds (from supermarkets)

Prepare your barbecue or preheat your oven to 200°C/fan 180°C/gas 6. Mix the prawns with the ingredients for the first marinade and set aside.

Meanwhile, combine all the ingredients for the second marinade and work them together with your hands until you have a smooth emulsion.

Cover the prawns with this second marinade as well and leave for about 20 minutes. Thread the prawns onto skewers and place over the hot barbecue, if using. Cook, turning frequently, until they are lightly charred and cooked through.

Or, place the skewered prawns in the oven on a wire rack near the top until done, then place under a hot grill for a few minutes to give them a charred appearance.