Ingredients
Scale
Aleppo Mint Chutney
- 1 cup, Plain Yogurt
- 3 tablespoons, Lemon juice
- 1.5, Cilantro, tender stems ok
- 1 cup, Mint leaves, packed
- 1 Jalapeno, sliced
- 2 teaspoon, Ginger, sliced
- 1 Garlic Clove
- Salt, to taste
- Honey, to taste
Prawns
- 7 jumbo prawns cleaned and tails intact
- 1 juice of one lemon
- 1 bunch, chopped coriander leaves (cilantro)
- 1 cup thick yoghurt curd
- 3 teaspoons ginger garlic paste
- Salt, to taste
- 2 teaspoons, Kashmiri red chili powder (3:1 paprika to cayenne as a sub)
- 1 teaspoon, Spiceology Garam Masala
- 1 teaspoon, Spiceology Cumin Powder
- 2 teaspoons, Spiceology Tandoori Glory
- 1 tablespoon, mustard oil
Instructions
Aleppo Mint Chutney
- Blend all ingredients in a blender or food processor until relatively smooth.
- Taste and adjust salt and lemon to your liking.
- Refrigerate until serving.
For the Prawns
- Clean, devein and rinse the shrimps. Leave the tail intact.
- Mix all the ingredients for the marinade in a bowl. Whisk to combine well. set aside 1/4 C of sauce for cooking.
- Add the prawns to the marinade and mix nicely.
- Let the prawns sit in the marinade overnight or for at-least 1 hour.
- After marination saute the prawns in the extra sauce you set aside or Grill the prawns on a charcoal barbecue/grill pan until they are cooked and slightly charred on both the sides.
- Cook prawns about 2-3 minutes each side.
- Drizzle lemon juice and sprinkle chopped coriander leaves just before serving.
- Serve Tandoori Prawns with Mint and Coriander Chutney.