Roasted Red Pepper & Tomato Marinated Tandoori Prawns
Great Curry Recipes recipe - Indian
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 medium sized prawns - peeled and deveined
- two roasted red bell peppers (capsicums)
- 2 large roasted and skinned tomatoes or 100ml passata
- Juice of one lemon
- 1/2 teaspoon sweet smoked paprika
- Salt and pepper to taste
- FOR THE CHILLI AND CORIANDER BUTTER
- 100g unsalted butter
- 1 green chilli - finely chopped
- 2 cloves garlic - smashed into a paste
- 1 small bunch of coriander - finely chopped
Instructions
- 1
Heat your charcoal grill until very hot. You could cook these in a frying pan too if you don't want to barbecue.
- 2
Place the bell pepper, tomatos (passata), lemon juice, paprika and salt and pepper in a blender and blend until smooth.
- 3
Cover the prawns with the marinade and allow to marinate for 20 minutes to an hour.
- 4
When ready to grill, place the prawns on skewers and grill until just cooked through. If your coals are hot enough, the prawns should brown nicely on the outside about the time the centre is cooked. Cooking times do vary but mine took about 7 minutes.
- 5
Mix the butter with the rest of the ingredients and then spread it over the prawns as they cook for the last two minutes. The butter will melt, flavouring the prawns. You may get a little flare up but this should only add to the colour and flavour.