King Prawn Tikka
A hot and spicy starter, but subtle enough that it doesn’t drown out the flavour of the prawns. The perfect way to start your curry night!
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 whole cloves
- 1/2 tsp black peppercorns
- 1/2 tsp ground fenugreek
- 1 1/2 tsp ground turmeric
- 2 tsp ground paprika
- 1/2 tsp hot chilli powder
- 1/4 tsp ground cinnamon
- 1 tsp flaked sea salt
- 2 cloves garlic crushed
- 20 g fresh root ginger
- 4 tbsp plain natural yoghurt
- 400 g raw king prawns
Preparing the prawns
Ensure the prawns are thawed if frozen.
Peel the prawns and devein them.
Making the marinade
In a dry frying pan, gently toast the cumin, coriander, cloves and peppercorns over a medium heat for 1 to 2 minutes.
When toasted, pour them into a grinder and add the fenugreek, turmeric, paprika, chilli powder, cinnamon and salt, before grinding them into a fine powder.
Add the spice powder to a mixing bowl before stirring in the garlic, ginger and yoghurt. Mix thoroughly.
Marinade the prawns
Coat each prawn in the marinade and place in the fridge for about 2 hours.
Cooking the tikka
Heat up your BGE direct to about 400 deg F using the cast iron grill.
If not using a BGE, heat your grill as hot as you can.
Place the prawns on a skewer.
Grill on the BGE for about 2 to 3 minutes a side until the prawns are pink throughout and the marinade has caught in places.
If cooking under the grill, foil line the grill pan and place the prawns as close to the heat as possible for about 2-3 minutes a side.
Serve on lettuce with slices of lemon.