Ingredients

• 1 tsp garam masala
• ½ tsp ground cinnamon
• 1 tsp chilli powder
• 1 tsp ground cumin
• 2 garlic cloves
• crushed
• 5cm/2in piece fresh ginger
• finely grated
• 200ml/7fl oz plain yoghurt
• 500g/1lb 2oz large tiger prawns
• peeled and de-veined
• tails left on
• 2 lemons
• cut in half
• 50g/1¾oz butter
• 1 red onion
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp ground cumin
• 1 red chilli
• finely chopped
• 3 ripe tomatoes
• roughly chopped
• 200ml/7fl oz double cream
• 5cm/2in piece fresh ginger
• peeled
• roughly chopped
• 2 tbsp roughly chopped fresh coriander leaves
• salt and freshly ground black pepper

Directions

• For the tandoori prawns
• in a bowl
• mix all of the tandoori prawns ingredients
• except for the prawns and lemon
• until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes
• and preferably overnight.
• When the prawns have marinated and 30 minutes before you wish to eat
• prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.
• Meanwhile
• for the butter sauce
• melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes
• or until softened. Add the garlic
• cumin and chilli and fry for a further 1-2 minutes.
• Add the tomatoes
• cream and ginger and bring the mixture to the boil
• then reduce the heat until the mixture is simmering and simmer for 4-5 minutes
• or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Remove the prawns from the bowl
• shaking off any excess marinade
• and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side
• or until cooked through.
• To serve
• place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each.