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Tandoori Prawn (Seafood Kebab)
About This Dish
Tandoori Prawn is a vibrant seafood kebab that combines the freshness of prawns with the boldness of Indian spices. Large, juicy prawns are marinated in a mixture of thick yoghurt, crushed garlic, ginger paste, lime juice, and warming spices like cumin, red chilli, and turmeric. The yoghurt has two purposes here—tenderizing the prawns and creating a creamy base that clings beautifully to the seafood.
Once marinated, the prawns are cooked in a traditional tandoor—an intense clay oven that chars the outside and locks in the natural juices. The result is a prawn that’s smoky & slightly crisp on the outside, yet succulent and sweet on the inside. It’s light, flavorful, and incredibly satisfying, especially when paired with mint chutney, naan, or fragrant rice.
History & Tradition
Tandoori Prawn marries coastal seafood culture with North India’s tandoori grilling tradition. While the tandoor is typically used for meats and breads in inland regions, coastal kitchens adapted it to cook fish and prawns—taking advantage of the quick-cooking nature of seafood.
This fusion became popular during the Mughal era when culinary techniques from different regions began to intermingle. Using the tandoor for seafood had a unique advantage: the high heat caramelizes the marinade instantly while preserving the delicate texture of the prawns. Today, Tandoori Prawn is a favourite in both street stalls and fine dining restaurants, especially along India’s western coast and in Mughlai cuisine.
What Makes It Special
What sets Tandoori Prawn apart is the balance of bold spice and subtle sweetness. The yoghurt-based marinade adds richness while letting the prawn’s natural flavours shine through. On grilling, the marinade chars slightly, creating a smoky crust that contrasts beautifully with the tender flesh beneath.
Unlike many kebabs that rely on red meat or poultry, this one offers a lighter yet equally indulgent experience. Its quick cook time ensures the prawns remain juicy—not rubbery—while the blend of ginger, garlic, and cumin delivers bold flavour in every bite. It’s a seafood kebab that’s smoky, spicy, tangy, and deeply satisfying.
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Arjun Mehra
The Tandoori Prawns were bursting with flavour—perfectly marinated and grilled just right. The smokiness from the tandoor gave each bite a deep, rich taste. The prawns were tender, juicy, and had that beautiful charred edge. Easily one of the best seafood dishes I have had in a while. Will definitely come back for this again.
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Charlotte Hughes
I am not usually a prawn person, but this dish completely changed my mind. The tandoori flavour was spot on—smoky, spicy, and incredibly moreish. The prawns were plump and perfectly cooked, with just the right amount of char. Paired with naan and chutney, it was heavenly. A brilliant twist on a traditional favourite.
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Ben Whitmore
Absolutely loved the Tandoori Prawns. They were tender and full of flavour, with that amazing tandoor smokiness that you just cannot get anywhere else. The spice level was perfect—not overpowering, just enough to give it a warm kick. You can really tell the marinade has been done with care. Definitely a must-try on the menu.
FAQs
A: Tandoori Prawns are mild to moderately spiced. The yoghurt and lime juice help mellow the heat, balancing it with creaminess and tang.
A: Absolutely! You can use an oven, stovetop grill pan, or even an air fryer. The smoky tandoori flavour can be mimicked with smoked paprika or charcoal smoking.
A: Large tiger prawns or jumbo prawns work best—they hold their shape during grilling and soak up the marinade well without becoming overcooked.
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