Prawns marinated then roasted in a very hot oven, served with a delicious Makhani style curry sauce. Delicious!
King Prawns are butterflied then marinated in yogurt, garlic, cumin seeds, chilli powder, turmeric, garam masala, salt and lemon juice. They are put on skewers then roasted in a very hot oven to try to replicate the traditional clay ovens used in Indian cuisine – which I’m guessing you don’t have either. The result is juicy prawns with a really delicious coating.
The sauce is made from tomatoes, onion, chilli, ginger, garlic, mustard seeds, almonds, desiccated coconut, bay leaf, cardamom, cloves, tomato pure, sugar, salt, and a little butter at the end to give it that classic gleam.
It may seem like a lot of ingredients, but really its quite easy. You can serve the dish with choice of rice or Indian bread, I opted for a good shop bought roti.
Preparation and cooking 35-40 minutes (plus 1hr marinating time)
Ingredients and Method
For the marinated Prawns
225-250g raw king prawns – devein and butterfly
150-175g Greek yogurt
4 cloves garlic – thinly slice
1 tsp salt
1 tsp cumin seeds
1/2 tsp hot chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
Juice of half a lemon
4 long wooden skewers – soak in water before use
Method: Mix all the marinade ingredients (minus prawns) in a large mixing bowl until the spices and yogurt combine. Devein and butterfly the prawns and add them to the marinade. Mix gently until all the prawns are fully coated, then cover and place in a fridge for at least 1hr, or preferably overnight.
After this remove from the fridge and leave for 20 minutes to get to room temperature. Skewer the prawns, skewering at both ends so the prawns are skewered twice (head and tail). Have the prawns close together but not squashed – see picture below.
See the method for the sauce for cooking instructions, as these cook quickly and should be done when the sauce is ready.
For the Makhani Sauce
3 medium size white onions – dice
2 large green chillies – remove stalk, slice
2 tsp mustard seeds
1-2 tbsp. vegetable oil
6 large round tomatoes – quarter
3 tbsp. desiccated coconut
2 tbsp. sliced almonds
1 bay leaf
6 cardamom pods
6 cloves garlic – crush or roughly chop
Thumb sized piece of root ginger – roughly chop
1 tsp salt
3-4 tsp brown sugar
2 tsp tomato pure
2 mugs of water
1/4 tsp ground fenugreek
25-35g butter – cut into cubes
1/2 tsp garam masala
2-3 tbsp. chopped coriander as garnish
You need a blender and deep non stick pan with a lid
Method: Start by heating the oil in the pan, once hot add the onions and stir fry for 6-8 minutes until the onions colour. Next add the chillies, bay, cloves and cardamom and continue to fry for 2-3 minutes.
Add the garlic, ginger, tomatoes, tomato pure, almonds and desiccated coconut and fry for 2-3 minutes, stirring occasionally. Add 2 mugs of water and stir well, bring to the boil then reduce to a simmer, cover and leave to bubble away for 20-25 minutes.
After this carefully remove the lid, then fish out the bay, cardamom and cloves. Add 1 tsp salt and 3-4 tsp of brown sugar, stir well until combined with the sauce.
Leave sauce to cool (to prevent burns) and use the stick blender to form a smooth sauce. As the sauce cools pre heat your oven to its maximum setting.
Place the sauce back on a medium heat, stir and gently heat the sauce through. Add the garam masala and fenugreek – use your fingers and sprinkle them in otherwise they will form clumps that will be difficult to dissolve. Add the butter and stir it into the sauce as it melts.
Once your oven is preheated to its hottest setting, lay the skewered prawns on a baking tray – use a swiss roll style one as water will come out the marinade as it cooks. Add the prawns to the preheated oven and as they go in reduce heat to 220°C and cook them for 5 minutes. Remove tray from oven, drain off the liquid and return to oven for a further minute. Remove from oven and get ready to serve.
Before serving heat the sauce through until it bubbles. Ladle into serving bowls and sprinkle some coriander on top. Place on a serving plate and add the skewers alongside, as pictured below.