Recipe by Lene
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.
Top Review by turt13
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.
- 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
Directions See How It's Made
- 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.