Recipe Picture

Recipe Picture


Tandoori Prawns
Tandoori Jhinga or Jheenga

Mamta Gupta

This is an easy to make and delicious dish, can be cooked on a BBQ, in a griddle, in a wok/karahi or under a hot grill. Adding too many spices spoil the taste of prawns, so keep it simple. The best tandoori prawns I have ever had were at a tiny road side eating place in Yemen, many, many years ago. It was not even a small restaurant, just a man sitting with a charcoal stove and a basket full of freshly caught prawns! Serves 4-6

Also see BBQ Selection and Marinade Selection.

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1 kg. uncooked prawns (they look blue),
2 cloves garlic, peeled and grated/crushed/finely chopped
Juice of 1/2 lemon/lime
2 tsp. coarsely ground black pepper
1 level tsp. chilli powder (adjust to taste or omit)
1-2 tbsp. olive or other good oil.
Salt to taste


1.Leave prawns unpeeled, just remove head, de-vein (remove the black, thread like intestine from the outer curve of each prawn).
2.Wash and leave in a colander to drain fully.
3.Place all ingredients, along with prawns, in a bowl and mix well. Leave in a sealed box in the fridge for a few hours or overnight.
4.Cooking methods: a. Thread 3-4 prawns on each bamboo skewer* and cook on a BBQ, turning a few times. b. Skewered prawns can also be cooked on a hot griddle. c. Spread out loose prawns on a hot griddle/heavy bottomed frying pan and cook on both sides. d. Spread out prawns on a tray and cook under a hot grill. e. You can stir fry them in a hot wok or karahi. Prawns are cooked when they turn orange. Do not overcook.
5.Serve immediately, with wedges of lime/lemon and a Salad of choice. They can also be served with Pulao Rice.


Bamboo skewers should be soaked in water for half an hour before use. This stops them from burning on the BBQ.
Do not overcook prawns, they become stingy and tough.
Tandoori Prawns Ajwaini (carom flavoured): For an alternative flavour, add 1 tsp. of carom seeds to the marinade.

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