Behind the Recipes
Tandoori Prawns by Divya Gugnani
INGREDIENTS:
12 Prawns
1 tbsp. Carom (ajwain) seeds
3 tbsp. Chick-pea flour
1 tbsp. Chaat masala
1 tbsp. Garam masala
3 tbsp. Garlic paste
3 tbsp. Ginger paste
1/2 cup Lemon juice
Salt to taste
1/2 tbsp. Turmeric (haldi) powder
Butter for basting
1 tbsp. Yellow chilli powder
2 cups Plain Yogurt
Wooden Skewers
PREPARATION:
1. Reserve 2 tablespoons lemon juice and mix the rest with the ginger and garlic pastes.
2. Add salt, chick-pea flour, carom seeds, yogurt, yellow chili powder, garam masala and turmeric.
3. Marinade the prawns for 2 hours. Arrange on skewers and cook in a tandoor till half done, about 15 minutes.
4. Remove and set aside for 10 minutes. Cook again in the tandoor for 2 minutes.
5. Baste with butter and replace in the tandoor for approximately 3 more minutes.
6. Remove from skewers and arrange on a platter. Sprinkle with chaat masala and the reserved lemon juice.
Tips:
1. If you use wooden skewers sock them in water first, So they don't burn.
2. Serve with green salad.
Time
Preparation: 2 hours
Cooking: 15 minutes
Photo credit: www.spicesofindia.co.uk
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
