Prep 10 mins
Cook 5 mins
This isn't a classic indian dish, it's one that i have brought together in the style of my favourite tandoori and tikka dry-cooking dishes. Serve it with a dollop of raita and a pile of chapatis.
- 1 clove garlic, crushed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon salt
- 150 g plain yogurt
- 4 drops red food coloring
- 20 large raw tiger shrimp, shelled but tail left intact
- 1 lemon, cut into wedges
- In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
- Add the prawns and stir well to coat.
- Preheat a large non stick frying pan.
- Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
- Serve with lemon wedges, raita and chapatis.
excellent dish! i took it to an indian themed dinner party and everyone loved them. i did not use food colouring. prepared them about an hour in advance and cooked them on the bbq when we got to the party.
Easy, and good. Didn't have the food coloring. Served it with some raita and cold beer -- excellent. Thanks, Lene.
Turned out great. We opted to leave out the red food coloring and cooked the shrimp on an indoor grill. Made a double batch of the sauce and drizzled the extra over sauteed veggies and rice. It was quite tasty and really easy as well. Thanks for posting this recipe!