toodle.

Tandoori King Prawns with Butter Sauce

Marinated tiger prawns grilled on skewers and served with a rich, spiced tomato and cream butter sauce.

SeafoodMain CourseSpicyBarbecuePrawns

Estimated Nutrition

Per Serving Total
Calories 546.1 kcals 2184.4 kcals
Carbohydrates 10.9 grams 43.6 grams
Fat 42.7 grams 170.8 grams
Protein 29.6 grams 118.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
200
ml
Yoghurt
plain
50
g
Butter
200
ml
Double Cream
Fruits
2
piece
Lemon
cut in half
NutsSeeds
1
tsp
Garam Masala
0.5
tsp
Cinnamon
ground
1
tsp
Chilli Powder
1
tsp
Cumin
ground
2
clove
Garlic
crushed
2
clove
Garlic
finely chopped
1
tsp
Cumin
ground
2
tbsp
Coriander
fresh leaves, roughly chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
Seafood
500
g
Tiger Prawns
peeled, de-veined, tails left on
Vegetables
5
cm
Ginger
finely grated
1
piece
Red Onion
finely chopped
1
piece
Red Chilli
finely chopped
3
piece
Tomatoes
roughly chopped
5
cm
Ginger
peeled, roughly chopped

Steps

  • Mix the spices, yoghurt, garlic, and ginger in a bowl before coating the prawns.
  • Chill the marinated prawns in the fridge for at least 20 minutes.
  • Prepare the barbecue until the coals are just glowing.
  • Melt the butter in a pan and fry the onion, garlic, cumin, and chilli.
  • Add tomatoes, cream, and ginger then simmer until thickened.
  • Stir in coriander and season the sauce with salt and pepper.
  • Thread prawns onto skewers and grill for 3 minutes per side.
  • Serve the prawn skewers with lemon and a dollop of butter sauce.