• 20 to 25 jumbo prawns 1 teaspoon red chilli powder ½ teaspoon turmeric powder 1 teaspoon roasted cumin powder A pinch of pepper powder Juice of half lemon A pinch of red edible color Salt to taste Oil for frying 1 teaspoon oil for applying

Seafood is part of  a staple Goan cuisine and I have been experimenting with different variety of prawn dishes. This delicacy is easy to prepare and has an irresistible taste. These tempting Tandoori Sungta/ Jhinga/ Kolambi/Prawns/ Shrimps/ Crevette/Garnelen/ Camaron/ Xia can be served as starters or can be the main course served with rice and curry. My kids have been getting pampered with loads of these special tandoori prawns by their “mummy aji” (my mother) literally since they first started on solid food.

 

METHOD:

  1. Shell the prawns .Keep the tail intact. De-vein the prawns to avoid stomach upset (refer photos below). Wash them carefully.
  2. Apply salt to the prawns and keep them aside for 20 minutes.
  3. In a small bowl mix together  the chilly powder, turmeric powder, cumin powder, pepper powder, 1 teaspoon oil and the lemon juice.
  4. Apply the above paste to the prawns. Add the red colour to the prawns and refrigerate for 2 to 3 hours.
  5. Heat a pan and pour oil. Fry the prawns till brownish in color.Turn the other side and cook till done.
  6. Tastes good when served hot.

 

Shell the prawnsNote the black vein along the median lengthGently pull out the black thread to de-vein the prawn

 

 

 

 

 Tips to de-vein the shrimps/ prawns:

  • Slowly pull the dark coloured vein through the cut end at the head.
  • For novices you could make a slit along the back of the prawn to expose the dark vein, and then pull it out.
  • If the prawns are very fresh you can cut off only the whiskers but keep the head for additional flavour.
  • Keeping the tails on helps in preventing it from curling and also aids in easy picking. If you want to pull off the tail, just pinch squeeze the tail and pull off.

 

Prawns Tandoori