In a large bowl, combine the yoghurt, tandoori masala, ground cumin, ground coriander, turmeric powder, paprika, garam masala, chilli powder, lemon juice, vegetable oil, minced garlic, and minced ginger. Mix well to form a smooth marinade.
Marinate the Prawns:
Add the prawns with tails on to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more intense flavour.
Preheat the Grill:
Preheat your grill or barbecue to medium-high heat. If using an oven, preheat to 200°C (390°F) and place a rack in the middle position.
Grill the Prawns:
Thread the marinated prawns onto skewers. Grill for 2-3 minutes on each side, or until the prawns are cooked through and have a nice char. If using an oven, place the skewers on a baking sheet and bake for 10-12 minutes, turning once, until cooked.
Serve:
Garnish with chopped fresh coriander leaves and serve with lemon wedges on the side. Enjoy with naan or rice and your favourite chutney or raita.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
