Step 1

Place the turmeric, chilli powder, ground coriander, chopped coriander, mustard oil, sunflower oil, besan flour, lime juice and ginger paste in a bowl and mix until well combined. Rub this spice marinade into the prawns, then set aside to marinate for 5 minutes.

Step 2

Preheat a barbecue or chargrill pan over medium-high heat.

Step 3

Thread the prawns onto 4 metal skewers (or soaked bamboo skewers). Cook for 2-3 minutes, then turn skewers and cook for a further minute until golden and tender. Garnish with coriander leaves and serve with the coriander chutney.