A traditional Indian prawn recipe packed with flavour
This is a very easy Indian prawn recipe and perfect for serving large groups. All of the preparation can be done ahead of time. The only thing you will have to do before serving is bake the prawns for about fifteen minutes.
I often cook this Indian prawn recipe an a covered BBQ. The black kettle BBQ by Weber is ideal. When I BBQ the prawns I like to cook them over wood so that they pick up the flavour of the smoke.
This recipe is only for four people but you can easily increase the quantities for the size of your group. Personally, I don’t think I have found an Indian prawn recipe that comes close to the exciting flavour that this dish has on offer.
Preparation time: 15 minutes
Cooking time: 15 minutes
INGREDIENTS for the this amazing Indian prawn recipe
8 large prawns
250ml (1 cup) coconut milk
125ml (1/2 cup) yogurt
2 tablespoons dijon mustard
4 green chillies cut lenthwise
1 two inch piece of ginger grated
4 cloves of garlic finely chopped
1 Tablespoon salt
1 Tablespoon sugar
4 Tablespoons mustard oil
1 Tablespoon black mustard seeds
50g chopped coriander
1 Tablespoon garam masala
With a sharp knife, make a slit down the back of each prawn and remove the black intestine.
Preheat your oven to 200 C (400 F)
Mix the coconut milk, yogurt, dijon mustard, chillies, ginger, salt and sugar and set aside.
In a frying pan heat the mustard oil over medium heat. When the oil is hot, add the mustard seeds. When they begin to pop, pour the oil mixture over the coconut mixtures and stir to combine.
Now, over low heat bring the sauce to a boil. Then, simmer the sauce for about 3 minutes. You need to stir it constantly so that it doesn’t separate. Set aside.
Place your prawns on a baking tray on their fronts. Pour the sauce over the tails and bake for about 15 minutes.
Serve immediately garnished with the chopped coriander and garam masala.
I hope you enjoy this prawn recipe as much a my family and I do. The most difficult part is ensuring that your sauce doesn’t separate. But hey… even if it does – so what! The flavour is what really matters and outstanding flavour is what you are going to get here.