Tandoori Prawns With Mango Chutney

• Tandoori Prawns
• 1/4 cup Hung Curd
• 1 teaspoon Freshly ground Ginger Garlic Paste
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Garam Masala Powder
• 1 teaspoon Lemon Juice
• 12 Large Prawns, deveined and cleaned
• 2 tablespoons Melted Butter
• Chat Masala Powder and Chopped Coriander for Garnishing
• Mango Chutney
• 1 Ripe Mango, peeled and chopped
• 1 teaspoon Lemon Juice
• Pinch of Salt
• 2 teaspoons Chopped Coriander
• 1/2 teaspoon Chili Flakes (Optional)

1. Add curd, ginger garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, lemon juice to a bowl, and mix.
2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavour.
3. Once the prawns have finished marinating, pre-heat oven to 220 degree celsius.
4. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
5. Sprinkle with chat masala and chopped coriander and serve with the mango chutney.
6. Blend mangoes, lemon juice and salt in a blender till pureed.
7. Add the chopped coriander and pulse for 5 seconds till you see bright green specks.
8. Sprinkle with chili flakes if using.

prawns, curd, freshly ground ginger garlic, red chili powder, coriander powder, turmeric, garam masala, lemon juice, prawns, butter, masala, mango, mango, lemon juice, salt, chopped coriander, chili flakes

Taken from food52.com/recipes/36621-tandoori-prawns-with-mango-chutney (may not work)