Plump prawns marinated in tangy spices and fresh herbs, skewered and grilled to a smoky, slightly charred perfection with a burst of coastal flavor.
500g large prawns, peeled and deveined (tails on or off)
1/2 cup thick yogurt (hung curd preferred)
2 tbsp ginger-garlic paste
1 tbsp Kashmiri red chili powder (for color)
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp lemon juice
1 tsp black pepper, freshly crushed
2 tbsp mustard oil or vegetable oil
1 tbsp chaat masala (for sprinkling)
Salt to taste
1 tbsp fresh coriander leaves, chopped
1 tbsp fresh mint leaves, chopped
Lemon wedges and onion rings, for serving
Prepare the prawns: Pat the prawns completely dry with a paper towel. This helps the marinade stick better.
Make the marinade: In a bowl, combine yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, garam masala, lemon juice, black pepper, oil, and salt. Mix well to form a smooth paste. Stir in the chopped coriander and mint leaves.
Marinate: Gently coat the prawns in the marinade, ensuring they are well covered. Cover and refrigerate for 30-45 minutes (do not marinate for too long as the acid can start to cook the prawns).
Skewer: Thread the marinated prawns onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
Cook: Preheat a grill, barbecue, or oven to 200°C (400°F). Grill the skewers for 2-3 minutes per side, until the prawns are opaque and cooked through, with slight char marks. Be careful not to overcook.
Serve: Sprinkle with chaat masala while still hot. Serve immediately with lemon wedges, onion rings, and mint chutney.
Spice Level:
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