Tandoor or a clay oven is synonymous with barbecuing in India. While the more popular tandoori recipe is tandoori chicken, these prawns have been adapted to suit the abundant seafood available in coastal India. We love these tandoori prawns because they are much easier to make, cook faster, need shorter marinade times, and are lighter. In this recipe, they are paired with a cooling mango chutney made using ripe mangoes to cut the spice.

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