Oven Roasted Marinated Prawns with Makhani Sauce

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.

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Serves two

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.

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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 cloves

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.

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Published by

Ferret Chef

I live in Edinburgh, Scotland. With a love of travel and food, I have travelled the globe for authentic and great tasting food. I am a former Pharmacist turned recipe blogger following a life changing car accident. I have been left with very poor mobility and severe pain, cooking is my escape with the help of my wonderful wife. I love good food whether it is comfort food or an exotic curry. I am not a fan of pretentious food or food snobbery.

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