clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spiceology Tandoori Glory Prawn Masala

Tandoori Glory Prawn Masala with Mint Aleppo Chutney

  • Author: Chef Tony Reed
  • Prep Time: 90 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 2 servings 1x



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


  • 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


Aleppo Mint Chutney

  1. Blend all ingredients in a blender or food processor until relatively smooth.
  2. Taste and adjust salt and lemon to your liking.
  3. Refrigerate until serving.

For the Prawns

  1. Clean, devein and rinse the shrimps. Leave the tail intact.
  2. Mix all the ingredients for the marinade in a bowl. Whisk to combine well. set aside 1/4 C of sauce for cooking.
  3. Add the prawns to the marinade and mix nicely.
  4. Let the prawns sit in the marinade overnight or for at-least 1 hour.
  5. 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.
  6. Cook prawns about 2-3 minutes each side.
  7. Drizzle lemon juice and sprinkle chopped coriander leaves just before serving.
  8. Serve Tandoori Prawns with Mint and Coriander Chutney.