Masala Prawn Skewers
This recipe features succulent prawns that are marinated in a blend of aromatic spices. This dish offers a smoky char and a burst of traditional Indian spices with our Kohinoor Bhuna sace, making it an ideal choice for your next barbecue.
Ingredients
- Large raw prawns without shell – 800g
- Kohinoor Bhuna curry sauce – 1 pack
- Yoghurt – 2 tbsp
- Oil – 2 tbsp
- Chickpea flour – 1 tbsp
- Garlic paste – 1 tbsp
- Red chilli powder – 1 tsp
- Turmeric powder – 1tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Carom seeds crushed – 1 tsp
- Garam masala – ½ tsp
- Salt – 1 tsp
- Lemon juice – 2 tbsp
- Chopped coriander – 1 tbsp
- Bamboo skewers – 8
method
Soak the skewers in warm water to hydrate as it stops them from getting burnt on the barbecue.
To make a marinade mix the yoghurt, otherwise add oil, chickpea flour, garlic paste, red chilli powder, cumin powder, coriander powder, crushed carom seeds, garam masala, salt, chopped coriander and lemon juice.
Apply the marinade evenly on the prawns, divide the number of prawns to make eight skewers and allow to rest for 30 mins.
Barbeque the skewers turning them to cook all sides and keep basting with melted better from time to time.
Serve with warm Kohinoor Bhuna curry Sauce.
