At Sassoon Dock, the raucous fish market in south Bombay, you can find sea creatures of every shape, size and flavour,
laid out in baskets or piled in vast heaps on the floor. You’ll need to start this recipe a day ahead to strain the marinade.

 Ingredients 
300 gm peeled raw king prawns
(tail shells on), deveined
2 tsp chickpea flour
30 gm unsalted butter, melted
Coriander sprigs and
Lime wedges, to serve
MASALA MARINADE
1-2 green chillies
1 small tomato (60gm),
halved and deseeded
1 tbsp vegetable oil
1 tsp lime juice
1 large garlic clove
1 spring onion, trimmed
1 cm piece of ginger, peeled
1/4 red onion
Stalks from ½ bunch of coriander

 Method 
1. Place a sieve over a bowl and line with muslin. Blitz all marinade ingredients with ½ tsp fine sea salt and ¼ tsp
coarsely ground black pepper in a blender to a smooth paste. Tip into lined sieve, cover and leave to strain in the
fridge (6 hours or overnight).
2. Heat a frying pan over medium heat. Add chickpea flour and toast (2-3 minutes), keeping it moving. Transfer
to a plate and allow to cool.
3. Remove marinade from fridge and discard any liquid that has collected in the bowl.
4. Pat prawns dry with absorbent paper and place in a bowl. Add toasted chickpea flour, toss to combine, then add
marinade and mix well. Cover and refrigerate (2-3 hours).
5. Heat a barbecue or grill pan over high heat. Baste prawns with melted butter and grill, turning occasionally until lightly
charred (3-4 minutes). Serve prawns scattered with coriander, with lime wedges on the side for squeezing.