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Prawns Tikka Recipe

Prawns Tikka | Prawns Tawa Fry | Grilled Prawn | Tawa Prawn | Tandoori Prawns | Prawns Recipe | Sea Food Recipe | Street Food | Starter Recipe | Get Curried | The Bombay Chef – Varun Inamdar

Learn how to make Prawns Tikka with our Chef Varun Inamdar.

0:01 – Introduction
Prawns Tikka is a popular Sea Food starter recipe that is easy to make and delicious in taste. Prawns are marinated in flavourful spices & then grilled on skewers. It can be easily made at home with simple method & a handful of ingredients. Try this best starter this weekend & enjoy the aromatic flavours of spices with prawns!

Prawns Tikka Ingredients –
0:40 – To Marinate Prawns
2 Tbsp Curd
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Coriander Seed Powder
1/8 tsp Black Pepper Powder
1/2 Tbsp Ginger & Garlic Paste
2 tsp Oil
100 gms Prawns (gutted & cleaned )
1 Capsicum (diced)
1 Onion (diced)
1/4 tsp Carrom Seeds
Juice of 1/2 Lemon

3:54 – To Grill Prawns Tikka
Satay Sticks (Wooden Skewers)
1 tsp Oil
1/2 Lemon (for garnish)
Green Chillies (for garnish)

#PrawnsTikka #PrawnTawaFry #GrilledPrawns #GetCurried #TheBombayChef #VarunInamdar

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Host: Varun Inamdar
Copyrights: REPL

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Tikka is a dish consisting of pieces of meat or vegetarian alternatives such as paneer with its origins tracing back to the Mughal dynasty. It is made by marinating the pieces in Spices and yoghurt and cooking them in a tandoor. There are many variations with the most popular being chicken tikka masala which was created by Ali Atif Aslam in Glasgow. Tikka is popular in countries such as Great Britain and also throughout the Indian subcontinent.

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs some of which can be eaten. The term prawn is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that are present in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. The terms shrimp and prawn themselves lack scientific standing. Over the years, the way shrimp and prawn are used has changed, and these days the terms are almost interchangeable.

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