Oh no! Where’s the bright red color of tandoori prawns!! Don’t fear, these are made using green paste, and they turn out to be lip smacking. You will need a wire-gauze and some coal pieces. The oil dripping on the coal gives the dish a smoky flavour like a real tandoor. Instead of coal and wire-gauze, a flat nonstick pan and some oil will serve the purpose as well.
Equipment and Utensils
Large mixing bowl
5 Satay sticks
Wire-gauze / Frying pan
Blender / Mixer
150 grams (15 medium) Prawns peeled and deveined
120 grams (2 small) Tomatoes cut into medium sized cubes
150 grams (1 Big) Onion cut into medium sized cubes
50 grams (1 small) Green Capsicum cut into medium sized cubes
120 grams (½ cup) Hung Curd
50 grams (½ cup) Mint Leaves
25 grams (½ cup) Coriander Leaves
8 grams (2 big cloves) Garlic
2 Green Chilies
½ teaspoon Salt
½ teaspoon Chat Masala
Blend all ingredients listed under ‘Marinate’ to a smooth paste.
Take the paste in a large bowl. Check salt and seasoning.
Now add prawns, onions, tomatoes and capsicum to the paste.
Mix everything and cover with lid.
Let it rest for a minimum of 20 minutes.
Soak satay sticks in water for at least 20 minutes before using.
Take a satay stick and add a piece of capsicum, onion, tomato and prawns.
Do the same for the remaining satay sticks.
Now, take some oil in a small bowl.
Keep the wire-gauze on the flame and arrange satay sticks on it.
Apply some oil to the stacked satay sticks with the help of the brush.
Serve hot with pudina chutney or some spicy tomato sauce.
Marinating Time: 20 minutes
Preparation Time: 7 minutes
Cooking Time: 10 minutes
Number of Servings: 2
Total Calories: 346.5 Kcal
Fat: 7.215 gm
Protein: 38.625 gm
Carbohydrates: 31.9 gm
Folic acid: 27.86 ug
Calcium: 898.75 mg