TANDOORI-STYLE PRAWN SKEWERS RECIPE | GOOD FOOD
|¾ tsp saffron threads|
|1 small onion, quartered|
|3 garlic cloves, peeled|
|2 tsp grated fresh ginger|
|2 tbsp lemon juice|
|½ tsp chilli powder|
|1 tsp paprika|
|pinch of ground coriander|
|pinch of ground cumin|
|2 tsp garam masala|
|1 to 2 drops red food colouring for colour (optional)|
|1 tbsp oil|
|200g Greek-style yoghurt|
|30 prawns, peeled and deveined, tails intact|
|lemon wedges and naan bread, to serve|
1. Soak the saffron in 1 tablespoon hot water for 5 minutes. Add the saffron and its soaking liquid to a food processor with the onion, garlic, ginger, lemon juice, chilli powder, paprika, coriander, cumin, garam masala, food colouring (if using), oil and 1 teaspoon salt. Process to a paste. Scoop into a bowl and stir in the yoghurt.
2. Thread five prawns onto each of six metal skewers (if you’re using bamboo skewers, soak them in water for 30 minutes first). Put in a non-metallic ovenproof dish and cover with the marinade. Cover with plastic wrap and refrigerate for 2 to 3 hours.
3. Allow the prawns to come to room temperature. Preheat the oven to 230C. Remove the plastic wrap from the dish, then bake the prawns in the dish for 5 to 10 minutes, or until cooked.
4. Remove the skewers from the marinade (they will be very hot) and put on a foil-lined baking tray. Cook under a hot griller (broiler) for 2 minutes on each side, or until lightly browned and the marinade has dried up. Serve with lemon wedges and naan bread.
Fish substitution: chunks of sea bream, Murray cod, sea bass