Aye Hai! Garma Garam Tandoori Jhinga Time! (Hello! Hot Tandoori Prawns Time!)

Namaste and Aadaab, my food-loving friends! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s both regal and ridiculously easy to make: Tandoori Prawns!

For my lovely Punjabi friends, Sat Sri Akal!

This isn’t just any prawn dish; it’s a vibrant celebration of flavor, perfect for those joyous occasions that bring us together. Think Diwali feasts, Eid gatherings, Holi parties bursting with color, or even just a sunny summer barbecue with family. Tandoori Prawns are the star, shining bright and bold! You will find this dish a popular item on the menu in restaurants and homes in North India.

A Little Trip Down Memory Lane

The word “Tandoor” is derived from the Persian word “Tandur,” which refers to a cylindrical clay oven used for baking and cooking. The Tandoor oven is believed to have originated in the Middle East and Central Asia before making its way to India. Tandoori cooking became popular during the Mughal era in India. The Mughals, known for their rich culinary traditions, embraced the Tandoor oven and used it to prepare various dishes, including Tandoori chicken and other meats. The dish became more popular in the 1940s, thanks to the efforts of Kundan Lal Gujral, who owned a restaurant in Delhi.

The Deets (Details):

Preparation Time: 20 minutes (plus marinating time)
Cooking Time: 15 minutes

What You Need (Ingredients):

500g Jhinga (Prawns), large, deveined and cleaned, with tails on
1 cup Dahi (Yogurt), plain, thick
2 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
1 tbsp Nimbu ka Ras (Lemon Juice)
1 tsp Lal Mirch Powder (Red Chili Powder) – adjust to your spice level!
1 tsp Haldi Powder (Turmeric Powder)
1 tsp Dhaniya Powder (Coriander Powder)
½ tsp Garam Masala
½ tsp Ajwain (Carom Seeds), lightly crushed
2 tbsp Sarson ka Tel (Mustard Oil) or Vegetable Oil
Salt to taste
Fresh Hara Dhaniya (Cilantro), chopped for garnish
Chaat Masala (optional)

Let’s Get Cooking! (Instructions):

Marination Magic: In a large bowl, whisk together the dahi (yogurt), adrak-lahsun paste (ginger-garlic paste), nimbu ka ras (lemon juice), lal mirch powder (red chili powder), haldi powder (turmeric powder), dhaniya powder (coriander powder), garam masala, ajwain (carom seeds), sarson ka tel (mustard oil), and salt. This is your magical marinade!
Prawn Pampering: Gently toss the jhinga (prawns) in the marinade, making sure each one is coated beautifully. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or even better, overnight! The longer, the tastier!
Cooking Time!
- Oven (The Classic Way): Preheat your oven to 400°F (200°C). Arrange the marinated prawns on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the prawns are pink and cooked through.
- Grill (Smoky Goodness): Preheat your grill to medium-high heat. Thread the prawns onto skewers. Grill for 2-3 minutes per side, or until cooked through and slightly charred.
- Pan-Fry (Quick & Easy): Heat a little oil in a pan over medium heat. Add the marinated prawns and cook for 3-4 minutes per side, or until pink and cooked through.
Garnish & Serve: Sprinkle fresh hara dhaniya (cilantro) and chaat masala (if using) over the cooked prawns. Serve hot!

Chef Curry’s Top Tips:

Don’t Overcook: Overcooked prawns are rubbery. Keep a close eye on them while cooking!
Marinate Well: The longer the prawns marinate, the more flavorful they will be.
Use Fresh Ingredients: Fresh ginger, garlic, and lemon juice make a world of difference.
Get that Smoky Flavor: If you don’t have a grill, add a drop of liquid smoke to the marinade for a similar effect.

Cooking It Your Way:

Air Fryer: For a healthier option, air fry the prawns at 375°F (190°C) for 8-10 minutes.
Induction Cooktop: Use the pan-fry method, adjusting the heat as needed.
Gas Stove: Perfect for grilling or pan-frying.
Microwave: Not recommended, as it can make the prawns rubbery.
Pressure Cooker/Slow Cooker/Crockpot: Not suitable for this recipe.

Nutritional Nuggets:

Prawns are a good source of protein and omega-3 fatty acids. They also contain vitamins and minerals like vitamin B12, selenium, and iron. This recipe is relatively low in carbohydrates and can be part of a balanced diet.

Serving Suggestions:

Serve as an appetizer with mint chutney and sliced onions.
Enjoy as a main course with naan bread and rice.
Add to salads or wraps for a protein boost.
Make it a part of a Tandoori platter with other grilled meats and vegetables.

Now, Go Forth and Cook!

There you have it, my friends! A simple yet spectacular Tandoori Prawns recipe that’s sure to impress. Now, I urge you to get into your kitchen, try this recipe, and share the joy of delicious food with your family and friends. Let me know how it turns out! Happy cooking!