Recipe by: Sweety Kiran

Source: “Prashad – Cooking with Indian Masters” book by J. Kalra, Pradeep D. Gupta

Serves: 5


  • 10-12 large prawns with tail, uncooked
  • 1 egg yolk
  • 1 Tbsp roasted gram (chickpea) flour
  • 1.5 Tbsp hung yogurt
  • 2 Tbsp chili powder
  • Juice of one lemon
  • 1 tsp turmeric powder
  • 1 Tbsp cumin powder
  • Black salt (or sea salt) to taste
  • ½ tsp carom seeds
  • 1-2 Tbsp vegetable oil


  • Mix all the ingredients except the oil and marinate the prawns for 15-20 minutes.
  • Heat a grill pan, brush with oil and grill the prawns for a minute on each side.
  • To obtain a more grilled look, put each prawn directly to the fire for 15-30 seconds.
  • Garnish with salad of your choice and chutney.
  • Serve hot.

Note: to obtain hung yogurt, wrap it in muslin cloth and hang it for half an hour to remove excess water.

Download PDF here (more photos are in this PDF): Indian Tandoori Prawns Sweety Kiran