This tandoori prawns masala is the ultimate tandoori recipe that gets done in less than 15 minutes. Creamy, tangy, and a little spicy these just melt in your mouth. The sauce is an absolute treat over steamed rice, chapati or roti. A perfect quick meal for a busy day or marinade and leave it in the fridge for later.
You have got to love tandoori anything. Its one of the best Indian recipes, isn't it? Popular amongst Indian and non-Indian. Almost all my non-Indian friends think tandoori chicken is what Indian food is all about. Well, far from it. Indian food is so diverse, even if you ate it every day you would still have so much more to explore.
I remember when I met Ziv his favorite Indian food was tandoori chicken and chicken tikka masala. Once, while we were dating, I cooked him dinner and made these tandoori prawn masala. Let's just say he was shocked and thrilled about two things. One that his favorite tandoori chicken was now also tandoori prawns. Second, that he was going to have a wife who knew how to cook. Music to his years.
Having grown in a kibbutz he has huge reservation about food and he is not eager to try something new. Over the years that has changed. Now? to quote him. He says I eat whatever my wife feeds me.
Ingredients and substitutes
- Prawns - I've used medium size prawns (often called shrimps). The marinade makes a nice little gravy that is absolutely delicious over rice. You can add more prawns up to 30 before you adjust the recipe.
- Tandoori color - on a regular day for the family I do not use any tandoori color. I served these for some guests and thought it made sense to show off the pretty color. The color does not add any taste or flavor so it's best not to use it.
- Indian spices - Coriander, cumin, and turmeric are the most common spices used in Indian and middle eastern cooking and easily available in most supermarkets these days.
- Yogurt - Traditionally, if we make grilled tandoori prawns, we use hung yogurt which is basically yogurt drained in cheesecloth so there is less liquid in the marinade. But in this case, since we are making a masala, the regular yogurt works toward creating the sauce.
What do I serve with tandoori prawns masala?
I made these over the weekend when we have some guests over so I had a few more dishes served up. I served these alongside my oh so popular homemade naan bread. You can try the classic naan or the nigella garlic naan. And since my kids love rice I made some pain simple vegetable pilaff as well. These prawns were just a side dish which I served alongside some slow-cooked lamb masala, mustard beans, and mushroom masala.
If I was to make this for us as a family, I usually make some homemade chapati. My kids love soft chapati and they can eat it just as is on its own.
Step by step instructions (Save/Pin)
Marinate
- Place all marinade ingredients in a bowl and mix well.
- Clean and devein prawns - I leave the tails on but you can take them off as well.
- Drain the prawn well and pat them dry.
- Add prawns to the marinade and coat them well.
- Set aside.
- Alternatively, leave the prawns to marinade from an hour on the counter or up to 12 hours in the fridge.
Saute
- Heat oil in a skillet over medium heat
- Add the marinated prawns along with the marinade
- Cook on medium stirring so it does not stick to the pan
- Continue to cook stirring until prawns change color to light pink.
- Prawns cook fairly quick 8 to 10 minutes.
- When the prawns are cooked add the butter and sprinkle with fresh coriander
- Enjoy!
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The BEST Tandoori Prawn Masala
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Ingredients
- 24 Prawns medium size
- 2 tbsp Cilantro
- 2 tbsp Butter
For the marinade
- 120 ml (0.50 cups) yogurt
- 1 tbsp ginger grated
- ¼ tsp (0.25 tsp ) turmeric powder
- 1 tbsp garlic minced
- ¼ tsp (0.25 tsp ) cumin powder
- 2 tbsp coriander powder
- 1 tsp hot cayenne
- 1 tsp sweet paprika
- 1 tbsp (t) lemon juice
- ½ tsp (0.5 tsp ) salt as per taste
- ¼ tsp (0.25 tsp ) pepper
- 2 tbsp cooking oil
- ⅛ tsp orange tandoori color optional
Instructions
Marinate
- Place all marinade ingredients in a bowl and mix well.
- Clean and devein prawns - I leave the tails on but you can take them off as well.
- Drain the prawn well and pat them dry.
- Add prawns to the marinade and coat them well.
- Set aside.
- Alternatively, leave the prawns to marinade from an hour on the counter or up to 12 hours in the fridge.
Saute
- Heat oil in a skillet over medium heat
- Add the marinated prawns along with the marinade
- Cook on medium stirring so it does not stick to the pan
- Continue to cook stirring until prawns change color to a light pink.
- Prawns cook fairly quick 8 to 10 minutes.
- When the prawns are cooked add the butter and sprinkle with fresh coriander
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Abdul shaker
I made these yesterday. So tasty. My whole family really enjoyed it very much. I made with fish and prawns mixed
Veena Azmanov
Thank you, Abdul. yes, very tasty. So happy you enjoyed them. Thanks for coming back to write this feedback.
Ros
Looks delish! Will definitely try after Diwali! Thanks for sharing
xo Ros
Veena Azmanov
Thanks, Ros
Lauren Vavala | Delicious Little Bites
I love all the flavor in this dish! I usually go for chicken and think it's time to switch things up a bit because this sounds amazing!
Veena Azmanov
Thank you, Lauren. You will enjoy this.
Traci
This looks scrumptious! I have most of those pantry ingredients always on hand...and I love to treat myself to prawns. Thanks for sharing this recipe!
Veena Azmanov
I hope you try it, Traci. Thanks
Adrianne
Veena, these prawns looks delicious! I especially want to try them with your popular homemade naan bread. The ingredients you talk about are so rich in their flavours and with a good piece of naan, you would be able to scoop up all of the flavours, it sounds delicious! Cheers
Veena Azmanov
Thank you, Adrianne. Yes, you must try the naan. you will love it.
kallee
These look scrumptious. I love discovering new shrimp recipes.
Veena Azmanov
Thanks Kallee
Caroline
This looks delicious, I love tandoori flavors and prawns always good too.
Veena Azmanov
Thank you Caroline