Cooking time depends on the size of the prawns. This recipe can be used for crayfish, squid, fish, chicken, turkey or a leg or shoulder of lamb.

RECIPE: LATASHA'S TANDOORI PRAWNS
1kg fresh king prawns
Juice of 1 large lemon
Salt flakes to taste

Mustard oil

Ingredients A:
3 tbsp grated ginger
6 cloves garlic
4 green chillies

1 medium red onion, roughly chopped

Ingredients B:
3 tbsp coriander leaves, chopped
3 tbsp mint leaves, chopped
1/2 cup natural yoghurt
1/4 tsp permitted red food colouring mixed with 1 tsp of tomato paste
3 tsp ground coriander
1 tsp chilli powder
4 tsp ground cumin
1 tsp garam masala
1/2 tsp grated nutmeg
1/4 tsp mace powder

2 tsp ground black pepper & white pepper mix

Garnish:
Lemon slices
Red onion rings
Fresh coriander & mint leaves

1 tbsp ghee to drizzle

Wash, clean and de-vein prawns leaving shell intact. Sprinkle salt and lemon juice over prawns and set aside for 15 minutes.

Blend Ingredients A until smooth. Add Ingredients B and blend again. Pour this marinade over prawns and mix evenly. Cover with cling wrap and leave overnight in the fridge or at least for an hour.

Take prawns out of the fridge 10 minutes before cooking. Drizzle 1-2 tbsp mustard oil (or any high temperature cooking oil) over the prawns.

You don't need a tandoor or a clay oven to make a tandoori dish. You can successfully use any of the following methods.

For a Weber, cook on indirect heat for about 15 minutes, basting frequently with the marinade (half-close the vents on the cover but leave air intake fully open). Then with lid off, wait a few minutes for heat beads/charcoal to flare up and grill on direct heat for charred effect. This should be done in a couple of minutes with a quick turning over of prawns.

For cooking in oven, preheat oven at 200C for 10 minutes. Line baking tray with foil, place a wire rack and arrange prawns over the top. Bake for 10 minutes, then turn pieces over carefully and cook for another 5-10 minutes. Baste with the marinade at this point.

For stove-top grilling, preheat the grill to high for 10 minutes. When sizzling hot add the prawns, making sure they are not too close o each other. Grill for 7-8 minutes on each side, and baste with some of the marinade.

To serve: Arrange the prawns on a large platter with lemon and red onion slices, and garnish with coriander and mint leaves. Drizzle with ghee.

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