Kashmiri Prawns

Saturday, April 11, 2015

So I won't lie I LOVE prawns! We hadn't eaten them in a while and I really was craving for them. Mum made a new recipe, and it was different from the honey marinade she always uses. I loved it, I think next time I will make a salad or onion rings to go with it as well.
But if you have prawns, give this recipe a try you won't regret it.

Obviously you will need butterflied prawns


3 TB freshly chopped garlic
4 TB Kashmiri spice (check your spice shop or in the spice section of a supermarket - alternative you can just use normal chilli powder as a substitute)
2 TB Robertson's Exotic Thai 
2 TB Robertson's Cajun Spice
1 TB freshly ground pepper
1 Tb lemon juice 
1/2 tsp sugar 
3 TB tomato sauce (optional if you don't mind) 
125g butter

  • Mix the marinade and preheat the oven. 
  • Marinate the prawns and grill for 15 minutes maximum. 


125g tomato paste 
4 TB butter
3 TB Kashmiri chilli powder (or substitute with any chilli powder you used when making the prawn marinade)
5 TB fresh cream
Salt to taste 
Sprinkle of sugar 

  • Combine all the ingredients in a saucepan and bring to a boil on medium heat.
  • Pour over the prawns and leave to simmer in the oven for a few minutes.

Serve with salad and/or onion rings.

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