4-6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House
Peel the prawns and rinse them gently under cold water. Using a sharp knife, make a slit at the back of each prawn and open out into a butterfly shape. Put the remaining ingredients, with the exception of chili, tomato, onion and lemon wedges, in a bowl and mix together thoroughly. Add the prawns to the spice mixture, making sure they are well coated, and leave to marinate for about 1 hour.
Place the green chili, tomato slices, and onion rings in a flameproof dish. Add the prawn mixture and cook under a very hot preheated grill (broiler) for about 10-15 minutes, basting several times with a brush. Serve immediately, garnished with the lemon wedges.