Tandoori Prawn Skewers With Coconut Mint Chutney Recipe

About this recipe

Experience the vibrant flavors of India with these Tandoori Prawn Skewers served alongside a refreshing Coconut Mint Chutney. Perfectly marinated prawns are grilled to smoky perfection, offering a spicy yet balanced taste enhanced by the creamy, herby chutney. This high-protein snack is not only quick to prepare but also packed with nutrients, making it ideal for a post-gym meal or an indulgent evening treat. The tangy marinade and the aromatic chutney complement each other beautifully, creating a dish that is as nutritious as it is delicious. Whether you're looking for a quick snack or want to impress at a gathering, this recipe will become your go-to choice for flavorful, satisfying bites.

Ingredients

• 1 pack (200 g) Godrej Real Good Medium Prawns Peeled & Deveined (Freshly Frozen)
• 1 piece Coconut
• 1 Bunch Mint Leaves (Pudina)

Instructions

1. 1. Wash the prawns thoroughly and pat them dry using a kitchen towel.
2. 2. In a mixing bowl, combine hung yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, turmeric powder, cumin powder, garam masala, and salt.
3. 3. Add the prawns to the yogurt mixture and mix well to coat them evenly. Marinate for at least 20 minutes.
4. 4. Soak wooden skewers in water for 10 minutes to prevent them from burning during grilling.
5. 5. Thread the marinated prawns onto the soaked skewers, ensuring they are evenly spaced.
6. 6. Heat a grill pan and brush it lightly with oil. Place the skewers on the pan and cook for 4-5 minutes on each side until the prawns are golden and cooked through.
7. 7. While the prawns are cooking, prepare the chutney by blending mint leaves, coriander leaves, grated coconut, green chilies, lemon juice, and a pinch of salt into a smooth paste.
8. 8. Transfer the chutney to a serving bowl and adjust the seasoning if needed.
9. 9. Remove the skewers from the grill and place them on a serving platter.
10. 10. Garnish the skewers with a sprinkle of fresh mint leaves and serve them hot with the coconut mint chutney on the side.