Try these tandoori king prawns, then check out our easy tandoori chicken, slashed tandoori chicken with coriander chutney, tandoori lamb steaks with chilli-spiked slaw and more Indian recipes.

Tandoori prawns recipe


  • 400g king prawns, deshelled with the tails left on
  • 2 tsp soft cheese or greek yogurt
  • 1 tsp vegetable oil, plus 3 tbsp for frying
  • 1 garlic clove (6g)
  • 3cm piece of ginger (6g)
  • 1 tsp salt
  • 2 tsp paprika
  • ½ tsp chilli powder
  • ¾ tsp garam masala
  • ½ tsp ground coriander
  • ¼ tsp carom seeds, ground into a powder using a pestle and mortar
  • 3 tbsp ghee
  • kachumber salad, to serve
  • 1 lime, cut into wedges


  • STEP 1

    Put all the ingredients apart from the ghee and frying oil in a bowl. Marinate for at least 30 mins.

  • STEP 2

    Put a tava, crêpe pan or a skillet over a high heat. Carefully brush the ghee and oil all over the pan.

  • STEP 3

    Once hot, put the prawns flat on the pan. If there is any excess marinade, brush this over them. Reduce the temperature to medium-high and cook for 60-90 seconds. Ensure the pan is well oiled and brush the ghee around the prawns. Turn the prawns over and cook on the other side for 60-90 seconds or until the prawns turn pink.

  • STEP 4

    Serve with a kachumber salad and wedges of lime.

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