Tandoori Tiger Prawns with Coconut, Mango & Lime Chutney
For a summer dinner party feast, what could be better than a one-pan dish of sizzling and flavourful tandoori prawns, tempered by sweet mango chutney, creamy yoghurt and fresh wedges of lime? Not much, except perhaps serving it up straight from a stunning Solidteknics pan.
We teamed up with Big Green Egg UK and the wonderful chef Matthew Burgess, who has created this exciting dish especially for us. It's designed specifically for Solidteknics seamless iron and the Big Green Egg, and trust us - it's a match made in heaven.
- Solidteknics seamless iron pan. We recommend the all-in-one or the 30cm frying pan
- A Big Green Egg outdoor oven
- Mixing bowls for marinading and making the mango chutney
- 16 large tiger prawns peeled with head and tail left on, marinated in tandoori paste
- 60g thick Greek yoghurt
- 70g mango chutney (ingredients to make your own below)
- 20g roasted coconut shavings (this can be store bought)
- 5/6 leaves coriander
- 6 lime wedges
- 80g tempered oil (ingredients to make your own below)
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1/2 tsp paprika
- 2 thumb sized piece of fresh ginger chopped
- 2 cloves garlic
- 1/4 white onion
- 6 tbsp olive oil
- 1 tsp brown sugar
- 2 tsp soy sauce
- 1 tsp salt
- a good rasping of black pepper
- 2 tsp Cardamon
- 1 tsp Nigella
- 60g Olive oil
- 2 tsp Aleppo
- 1 Bay leaf torn
- 30g diced mango
- 40g good quality store-bought mango chutney
- 1 Lime squeezed of its juice
- Place all the ingredients for the tandoori paste into into a blender and spin on high until the marinade is liquified, then pour over the prawns. Leave to marinade for minimum 3 hours. For best results marinade for 24 hours.
- Heat your cast iron pan (either on your stovetop or on a barbecue such as a Big Green Egg), then gently place prawns into the pan spacing them evenly and reserving any marinade that’s left over.
- Cook for 4 minutes on one side, then turn the prawns. It’s now that you add the remaining marinade - this ensures the prawns will be cooked through and the promised caramelisation on the bottom of the pan (this is where all the flavour will be.)
- Remove the pan from the heat carefully - it will be scalding hot - and place onto a heat-proof board.
- Heat the tempered oil until sizzling, and then drizzle all over the prawns.
- Spoon over the yoghurt, mango chutney, spring onions, roasted coconut shavings and coriander. Finish by scattering the lime wedges around the dish.
- Serve with basmati rice, simple salad or soft pillowy naan breads to mop up the delicious juices and sticky bits at the bottom of the pan.
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