TIGER TANDOORI 🍤 - MANGO, LEMON & LIME 🤤

Updated: Jan 10

SERVINGS 2 PREP TIME 10 MINS COOK TIME 20 APPROX


Let's take Prawns Tikka to another level!! An already popular and amazing seafood dish elevated to a new place with simple ingredients such as Mango Powder, Lime, Chutney! Yes, this recipe is a keeper and I strongly urge you to make this marinade NOW!! lol. If you're vegetarian or plant based, Try it on Paneer, Mushrooms, Vegetables as well as meat and sea food... remember balance your veg against your meats for a healthy lifestyle :)

#prawntikka #tandooriprawns #tigerprawns

BEST SERVED UP WITH OUR TANG N CHEEK HOT SAUCE! Give it a try, its especially tasty with grilled and BBQ dishes 🔥

https://www.thecheekyindian.co.uk/product-page/tang-n-cheek-hot-sauce

 

INGREDIENTS

  • 250g - Tiger Prawns

  • 2 tbsp - Plain Yoghurt

  • 1/2 tsp - Turmeric Powder

  • 1 tsp - Amchoor (mango powder)

  • 1 tep - Salt

  • 1 tbsp - Kastoori Methi (dried fenugreek leaves)

  • 2 tbsp - Fresh coriander/cilantro (finely chopped)

  • 1 tsp - Garlic (crushed) FRESH IDEALLY!

  • 1 tsp - Ginger (crushed) FRESH IDEALLY TOO!

  • 1 tbsp - Fresh lemon juice

  • 1 tbsp - Fresh lime juice

  • 3-4 - Fresh green chillis (finely chopped)

  • 2 tbsp mustard oil

MARINADE

For the Marinade use all the above ingredients minus the PRAWNS

  • Put all the above in a large bowl

  • Grab a spoon and mix up really well, until you all is incorporated

  • Taste for balance. Checking for salt and heat levels here.

 

PREP

1. SOAK approx 10 wooden skewers in cold water for at least two hours prior to cooking. Overnight is best to avoid burning 🔥


2. PRAWNS:

Pre Shelled and De veined: Wash 2-3 times until the are plump and grit free then drain off and pat down with kitchen towel/tissue until the prawns are dry. Then put aside until the next step.

If your prawns are not already pre prepped:

  • Remove all the shell from the prawns

  • Make on the back of the prawns you'll see a dark line. This needs to be removed.

  • Carefully make a shallow slice down the line of the back of the prawn along the dark line

  • Remove the vein/dark line

  • Wash all the prawns thoroughly

  • Pat down with kitchen towel/tissue until the prawns are dry and free from excess water

  • place in a bowl and put aside

 

METHOD

Now the marinade is made and the prawns are clean!


  • Add the prawns to the marinade mix

  • Coat generously

  • Skewer the prawns (3 per skewer) Leave space between each prawn

  • Place on a deep baking tray. Avoid the prawns touching any surface

  • Pour the Mustard Oil into the left over Marinade and mix in well

  • Use a Baking/Cooking brush to coat the prawns with the oil. Lightly glaze them

  • Put the tray into a pre heated (180C) oven (middle of the oven)

  • After approx 10 minutes, reglaze the prawns with the oil marinade

  • Cook for approx 5-10 minutes more (check the prawns are fully Cooked)

TIP FOR A LITTLE EXTRA CHARRING

Take one skewer at a time and run over a naked flame on the stove (as in the video). You'll need literally a few seconds per skewer to achieve a #TANDOORI

char 🤤



SERVING SUGGESTION

Garnish with Chopped Coriander and Serve with your favourite hot sauce!


Your favourite hot sauce or maybe try our Mint & Chilli Sauce recipe. Its super quick and soooo fresh and tasty!

MINT & CHILLI SAUCE VIDEO

WORTH A WATCH!










Have you tried our award winning Tang n Cheek Hot Sauce yet?

Our Tang n Cheek Sauce

https://www.thecheekyindian.co.uk/product-page/tang-n-cheek-hot-sau

LET ME KNOW HOW YOURS TASTES!


Please drop me a message if theres anything you want to check or if you just want to let me know yours turned out better than mine! lol


Honestly, Id love to hear your requests and stories so please don't be shy P:)


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