Serves 4 people
Prep Time 15 minutes (plus 30 minutes marinating)
Cook Time 6 minutes
Ingredients
- 500g raw tiger prawns, peeled and deveined
- 150g plain yoghurt
- 2 tbsp lemon juice (about 30ml)
- 1 tbsp sweet paprika (about 8g)
- 1 tsp hot paprika (about 3g)
- 1 tsp ground cumin (about 3g)
- 1 tsp ground coriander (about 3g)
- 1 tsp kalonji (nigella) seeds (about 3g)
- 2 cloves garlic (about 7g), minced
- 1 tsp salt (about 5g)
- 1 tbsp sunflower oil (about 15ml)
Method
- Make the marinade
In a bowl, combine yoghurt, lemon juice, both paprikas, cumin, coriander, kalonji seeds, garlic, and salt. Mix until smooth. - Marinate the prawns
Add prawns to the bowl, stirring to coat. Cover and refrigerate for 30 minutes. - Cook the prawns
Heat oil in a large frying pan or griddle over high heat. Cook prawns for 2–3 minutes per side until pink and lightly charred. - Serve
Serve hot with a fresh squeeze of lemon and garnish with chopped coriander leaves if desired.
Chef’s Note
For extra smokiness, thread prawns onto skewers and grill over charcoal instead of pan-frying.