1kg peeled prawns tail- Lemon wedges for garnish, oil
3 teaspoons crushed garlic
2 teaspoons finely grated ginger
3 cups of plain yogurt
2 chilies crushed or whizzed in the blender
Juice of 1 lemon
4 tablespoons Tandoori masala powder
Salt and pepper
In a large bowl, combine all of the marinade ingredients and mix until well combined. Add the prawns and mix to coat each prawn well, Cover and place in the fridge for about 4 hours. You can also use a plastic, sealable bag to marinade. Marinating for a long period is very important in this recipe, the flavor permeates the prawns beautifully.
Remove the prawns from the marinade and allow the excess marinade to drain away. Use a sieve.
Grill the prawns under a hot grill (as hot as possible), turning to ensure they are cooked through. You can cook them on the braai or in a grill pan on the stove, each method will give it a slightly different taste.
Pile them up on a plate, garnish with fresh mint or coriander and a good squeeze of lemon juice.