Wikipedia defines Tandoori masala as a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Pakistani cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and may include other spices and additives. The spices are often ground together with a pestle and mortar.
Although Tandoori masala is usually associated with chicken I have applied it to Prawns with great success. The marinade works really well, and the trick is to ensure that there is a lot of chilly heat to bring out the best flavors. The second trick to is to bake it at a high heat, or use the grill or barbeque for best results.
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Tandoori Masala Ingredients ( For 2 pounds of King Prawns)
3 cups plain yogurt
1 heaped teaspoon chilly powder (hot)
2 heaped teaspoons paprika
1 1/2 heaped teaspoons cumin powder
1 teaspoon coriander powder
1 teaspoon black pepper
1 heaped teaspoon ginger powder
1 heaped teaspoon garlic powder
1 level teaspoon turmeric powder
1 level teaspoon onion powder
1/4 teaspoon fenugreek / methi ground spice
1/4 teaspoon mustard powder
Mix all the spices in a bowl and keep aside. Do not include the yogurt.
Method
Sprinkle about 1 teaspoon of salt on the prawns and mix well. Then liberally sprinkle the tandoori masala spices over all the prawns and stir to coat. Now add the yogurt and mix well with spices so the mixture coats all the prawns. Leave to marinade for at least an hour, or overnight if possible.
When you are ready to cook the prawns. Preheat the oven to 475 F. Line a baking tray with foil and spray with cooking oil. Layer the prawns in a single layer on the tray. Lightly spray the prawns with the cooking spray and put in oven for about 20 minutes till cooked and brown.
Remove and enjoy
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