Smokey, spicy prawns barbecued to perfection, served with flaky roti and a fresh coriander chutney - perfect for the last few days of summer!
Done in 1 hour
Serves 4
3king prawns
1kgred pepper
250gfresh garlic
Handfulfresh curry leaves
75gcumin seeds
150golive oil
150gchilli powder
1 tspturmeric powder
Pinchsalt
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.
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.
Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.
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