Tamil Prince's Barbecue Masala Prawns

Smokey, spicy prawns barbecued to perfection, served with flaky roti and a fresh coriander chutney - perfect for the last few days of summer!

1 hour cook

Serves 4

Spencer Lengsfield

Ingredients

Prawns

3king prawns

1kgred pepper

250gfresh garlic

Handfulfresh curry leaves

75gcumin seeds

150golive oil

150gchilli powder

1 tspturmeric powder

Pinchsalt

Chutney

2bunches coriander

5garlic cloves

10green chilli

2lemons

Handfulfresh coconut

salt, to taste

Prince Durairaj, aka chef at the Tamil Prince, shared his barbecue masala prawns and coriander chutney recipe with us - and it’s a good one! Hailing from Tamil Nadu, Prince is giving people a truly authentic taste of southern India from the confines of a quintessentially British pub.

Method

Clean the back of the prawns by slicing and washing with water then pat dry.

Cut the red pepper and garlic into chunks and roast in the oven until soft. Once both ingredients are soft, remove from the oven and let cool

Place the the pepper and garlic mixture into a blender and add chilli powder to your taste along with the cumin, salt and olive oil. Blend until smooth. If the mixture if too thick, add a small amount of water to loosen.

Baste the prawns in the masala mix and leave to marinade in the fridge for 30mins (the longer, the better!)

Meanwhile, make the chutney. Blend all of the ingredients, adding a splash of water if it's too thick. Set aside.

Heat some olive oil in a pan, one the pan is hot, add the prawns one by one and cook on a low heat. Keep turning the prawns until brown.

Serve with roti and the chutney.