Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside.
Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney.
To make the chutney:
Place the mint leaves, chile pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns.
Yield: 1 cup