(FISH) Tandoori Prawns

The ingredients which are going to be mentioned can also be used for making Tandoori Prawns, Tandoori Paneer, Tandoori chicken and Tandoori Fish.
Tandoori Chicken should be marinated overnight or minimum 6-8hrs. The rest can be marinated for an hour.

- Marinade for Prawns: (We need reasonably big sized fresh prawns - 12 pieces serving 4 persons)
- 1 1/2 cup whipped plain yogurt - not thick.
- Lemon juice of 4 whole lemons
- Vegetable oil half cup
- Tandoori powder mix 1 packet
- 3 tbsp garlic, ginger, green chilly paste.

Mix all the ingredients together.
Butterfly the prawns and leave the shells on. It will retain its softness when serving.
Coat the prawns with the mixture and allow it to marinate in a refrigerator for an hour or two.
Prepare the broiler or the grill. It should be on high heat.
-Discard the extra liquid collected on the prawns and arrange them on a grilling pan.
-Keep little oil or melted ghee in a small bowl mixed with little tandoori powder.
-Grill or broil the prawns in a hot oven. As soon as it turns brown on one side turn it over and lightly brown the other side. (Prawns do not take much time to cook so remain alert!) Don't leave it in the heat for long. The prawns will turn rubbery.
Brush it with the oil mixture on the hot prawns and immediately serve with lemon wedges on the side and green salad. I have served vegetable pilaf and cucumber on the side.

I barbeque the chicken pieces the same way. I usually marinate the drumsticks and the thigh pieces. The skin should be taken off. Marinate for 6-8hrs, then discard the extra liquid and grill them in an oven or over a hot fire.
Similarly Tandoori paneer and fish can be prepared too. It takes less time to cook than chicken.