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  • Writer's pictureRomyL

Marinated Masala Prawns

Feeds 3 - 4


You know what, I don't entirely love the picture of these prawns BUT they were very very delicious and took all of 3 minutes to prepare - yes they have to marinate but just leave them in the fridge, it's pretty easy. So i've decided to suck it up and post the recipe because you guys deserve it.

Any Londoners on here probably know what Dishoom is. If you don't - shame on you and your family and your cat - you probably own a cat. Anyways, Dishoom is an Indian restaurant that do great Masala prawns and my cravings got the better of me but I was nowhere near a Dishoom. Thus I tried to make something vaguely similar (they aren't that similar at all but I tried and they taste friggin' awesome).

If you like a good bit of heat but not so much that you'll need to glug water then scroll down and make these ASAP.


  • You can use lemons if you don't have limes!

  • If you don't have a birds eye chilli or you don't like it too spicy - use 2 whole mild chillies instead.

  • These still work if you don't have greek yoghurt (not as well but still), so if you're skint or dairy-free, just skip the yoghurt.

  • Do me a favour? Experiment. Just for me. Add a spice you think might go well or use oranges instead of limes or something crazy. It's an easy one to play around with, I want to know the best combo!


  • 320 grams of prawns

  • The juice of two limes

  • 6 teaspoons of garam masala

  • 2 teaspoons of chilli powder

  • 2 teaspoons of turmeric

  • 1/2 birds-eye chilli, de-seeded, and diced

  • 2 tablespoons of chopped, fresh coriander

  • 6 garlic gloves, crushed

  • 1/2 cup of greek yoghurt

  • 1 tablespoon of olive oil

  • 1/2 cup of chopped coriander, for serving


  1. Mix together every ingredient except the prawns and coriander.

  2. Put the marinade paste into a ziplock bag and add the prawns into the bag. Make sure the prawns are coated. Leave in the fridge for at least 1 hour but ideally overnight.

  3. Grill the prawns on a pan on a medium-high heat. About 2-3 minutes each side.

  4. Serve with chopped coriander on their own as an appetiser or snack or alongside a curry or an Indian-inspired spread.

  5. EnJoYYYY!

Stay Salty,

Romy xx

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