Tandoori Prawns Recipe in English
INGRIDIENTS AND QUANTITY
- King size prawns half kg
- Hot spice(Garam masala) half tb sp
- Ginjer garlic paste 1 tb sp
- Red chilli half tb sp
- Salt for taste
- Lemon juice 2 small lemons
- Yoghurt 2 tb sp
METHOD
Take a bowl put prawns in it and all ingridients mix it well and keep in refrigerator about 2 hours after 2 hours take a bowl out from refrigerator and keep all prawns on the tandoor(oven) and keep about 30 minutes after 30 minutes your tandoori prawns will ready.
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Tandoori Prawns History: Origin, Evolution, and Cultural Significance
Tandoori prawns are a popular seafood delicacy known for their smoky aroma, vibrant color, and rich blend of spices. Widely enjoyed in South Asia and across the world, this dish combines traditional tandoor cooking techniques with fresh seafood flavors. The history of tandoori prawns reflects the evolution of tandoori cuisine and its global influence.
Origin of Tandoori Cooking
The roots of tandoori prawns lie in tandoori cooking, a method that originated in the Indian subcontinent thousands of years ago. Archaeological evidence suggests that tandoor ovens were used in the Indus Valley Civilization (around 2500 BCE) for baking bread and roasting meats.
Originally, tandoors were mainly used for bread and meat, but coastal communities later adapted this cooking style for seafood, including prawns.
Seafood in Coastal South Asia
Prawns and seafood have been a staple food in coastal regions of Pakistan, India, and Sri Lanka for centuries. Fishermen traditionally grilled seafood over open flames using local spices, lemon, and salt.
As trade routes expanded, spices such as turmeric, cumin, coriander, and chili became widely available, enhancing seafood preparations.
Mughal Influence on Tandoori Prawns
During the Mughal era (16th–18th centuries), tandoori cuisine became more refined. Yogurt-based marinades, aromatic spices, and improved grilling techniques were introduced in royal kitchens.
Although Mughal cuisine focused mainly on meat, seafood dishes like tandoori prawns emerged later by blending Mughal marination techniques with coastal seafood traditions.
Development of Modern Tandoori Prawns
The modern version of tandoori prawns developed in the 20th century, especially in restaurant kitchens across Punjab and coastal cities. Chefs began marinating prawns in:
Yogurt
Garlic and ginger paste
Red chili powder
Lemon juice
Garam masala
The prawns were skewered and cooked in high-heat tandoors, resulting in a juicy texture with a smoky char.
Global Popularity of Tandoori Prawns
With the global spread of Indian and Pakistani restaurants, tandoori prawns gained international recognition. Today, they are popular in:
United Kingdom
Middle East
United States and Canada
Southeast Asia
The dish is often served as an appetizer or BBQ item in fine-dining restaurants.
Why Tandoori Prawns Are So Popular
Tandoori prawns are loved because:
They are high in protein and low in fat
The smoky flavor enhances seafood taste
Minimal oil makes them a healthier option
They suit BBQ, grilling, and party menus
Their bold spices and juicy texture make them a premium seafood choice.
Tandoori Prawns in Modern Cuisine
Today, tandoori prawns are prepared using:
Traditional clay tandoors
Charcoal grills
Oven and air-fryer methods
Modern variations include spicy, butter-based, and garlic-flavored marinades, while maintaining the authentic tandoori essence.
Conclusion
The history of tandoori prawns is a blend of ancient tandoor traditions, coastal seafood culture, and Mughal culinary influence. From local fishing communities to global restaurant menus, tandoori prawns have evolved into a flavorful and sophisticated dish. Their smoky aroma and rich taste continue to make them a favorite among seafood lovers worldwide.
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