- 7-10 curry leaves
- 10g coriander (cilantro) leaves
- 1½ tbsp mint leaves
- 3-4 green chilies
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 1 tbsp ground dried fenugreek leaves
- 1 tbsp lime juice
- 10 large prawns (shrimp) – peeled, deveined, rinsed, patted dry with kitchen paper (paper towels), heads removed but tails left intact
- 100 ml hung natural plain yoghurt
- 2 tbsp cream
- ½ egg – beaten
- ½ tsp yellow chilli powder
- ¼ tsp ajwain seeds
- ¼ tsp garam masala
- 65 ml vegetable oil
- melted unsalted butter – for basting
To make the green spice paste, put the curry, coriander and mint leaves and chilies in a mortar or blender. Season with salt and pound with a pestle or process, adding a little water, if necessary, to make a smooth paste. Set aside.
Put half of the ginger and garlic pastes, the ground, dried fenugreek and lime juice in a large bowl and mix together. Add the prawns and turn until they are evenly coated in the mixture. Cover and allow to marinate for 20 minutes.
Put the yoghurt and cream in a bowl and beat with a fork, then add the green spice paste, beaten egg, ground spices, the remaining ginger and garlic pastes and the oil, and mix well.
Remove the prawns from the marinade and allow them to drain to remove the excess liquid, then add the prawns to the yoghurt mixuture and turn until they are evenly coated. Cover and allow to marinate in the refrigerator for 1 hour.
Prepare a tandoor or charcoal grill for a moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the prawns on to several metal skewers, then cover with the remaining mixture.
Cook the skewers in a moderately hot tandoor, over a charcoal grill or under the hot grill for 8-10 minutes, or until the prawns are cooked. Make sure the prawns are not overcooked, otherwise they will be tough and rubbery.
Remove the skewers from the heat and hang them up over a tray for about 5 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter and roast again in the tandoor or under the grill for about 2 minutes.