Tandoori Prawns

Traditionally any tandoori recipe needs to be done using a tandoor oven. But, I have used a traditional charcoal grill. I followed same method which I used for tandoori chicken. Only changes were like the quantity was used as per requirement, chicken stock cube was replaced with prawn stock cube, most importantly, the marination time is very less in this recipe. Here it goes.


Ingredients:
Tiger prawns - 8 nos
Butter for basting

For the marinade:
Thick yogurt - 1 tbsp
Red chilly powder - 1 tbsp
Coriander powder -1/2 tsp
Turmeric powder - 1/8 tsp
Cumin powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Lime juice - 1/2 tbsp
Red color drops (optional) -1/2 tsp
Prawn stock cube - 1 nos
Salt for taste

Method:
Mix all 'for the marinade' ingredients to form a thick paste. Clean the prawns and mix it well with this paste. Marinade for 2 hours. Take out from the fridge 1/2 hour before grilling. Grill it on hot charcoal grill for 5 min, baste with butter and cook until done. Serve with lemon wedges, onion rings,etc.

Note:
I used a red chilly powder which was not only spicy but gave nice rich red color. If less spice is preferred kashmiri chilly powder can be used. Can also add paprika powder. Butter can be substituted with olive oil while grilling. The tail of the prawn maybe retained for better looks, But, I have cleaned it since I was grilling it after skewering it.