Dining at Scarfes Bar in Rosewood London is always a pleasure. If you haven’t been yet, I recommend giving this restaurant a try next time you are in central London. I’ve reviewed it twice. Here is my last review of Head Chef Palash Mitra’s new menu.
During that visit, Palash invited me back to the kitchen to watch him and his team create some of their much loved dishes. I observed as Palash made this recipe for tandoori prawns and now I would like to show you how to make them. I’m telling you… you are in for a real treat with this one.
I’ve prepared so many tandoori meals over the years but this one is right up there with the best. For me, it wasn’t just the flavour but how the prawns were prepared that really left a lasting impression.
In the past, I have always simply blended my marinade ingredients together and plopped everything in to soak it all up. It works and you can do that with this recipe too.
Palash did this all by hand. He rubbed the first ingredients into the prawns and the slowly massaged the other marinade ingredients together into a smooth emulsion before rubbing this into the prawns as well.
The whole process took about ten minutes instead of 30 seconds as it would in a blender. Why did he do it? He just likes too. In his words – “It’s just that little bit more organic.”
I like that. I do it now too unless I’m in a real hurry. You’ll know from the fact that I write this blog that I love to cook and this method just feels right. You feel more in tune with what you are making.
Does it taste better? I think it does and it’s more fun to serve knowing what you put into it too.
I cooked these prawns in a tandoor just like Palash did. The instructions below are for the home oven. I imagine that if you have a home tandoor, you’ll know how it’s all done so I won’t bore you with that.
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- 500g/1lb King prawns, peeled and de-veined with tail intact
- 1 tablespoon vegetable or corn oil
- FOR THE FIRST MARINADE
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon finely ground white pepper
- FOR THE SECOND MARINADE
- 2 tablespoons Greek yogurt
- 1 tablespoon cream cheese
- 1 tablespoon single cream
- ½ inch piece of fresh ginger, finely chopped
- 1 green chilli, finely chopped
- 1 tablespoon chopped fresh coriander
- 1 teaspoon mace and cardamom powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon carom seeds
- 1 teaspoon red chilli powder (optional)
- Place the prawns in a dish, mix in all the ingredients for the first marinade and set aside for 10 minutes.
- Mix all the ingredients for the second marinade and massage them into the prawns. Thread the prawns on bamboo skewers, piercing the skewer through the tail of each prawn and taking it out through the tip of the head.
- Cook for 5-6 minutes in an oven preheated to 200°C. Then put under a hot grill for 1 minute and serve with a salad of your choice.