Tandoori jhinga
These smoky and fragrant kebabs are a mainstay of Punjabi cooking. Always add the marinade to your prawns rather than the other way around so you can squirrel away any leftover marinade. It keeps for up to two weeks in the fridge – try it on skewered chunks of paneer, button mushrooms or chicken.
SERVES 4-5 PREP 10 mins plus 2 hrs marinating COOK 10 mins EASY
1kg large raw king prawns, shells and heads on
4 tbsp oil
½ lemon, juiced
For the tandoori marinade
4 tsp coriander seeds
2 tsp cumin seeds
8 garlic cloves
5cm piece ginger
125g Greek-style yogurt
1 tsp dried fenugreek seeds
1 tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder
1 tbsp Kashmiri chilli powder or paprika
1 tsp salt
1 First, make the marinade. In a small pan, dry-roast the coriander, fenugreek and cumin seeds for 30 seconds over a medium heat, then remove from the heat and leave to cool.
2 Using a hand blender, purée the garlic and ginger to a smooth paste with 2-3 tbsp of the yogurt, the fenugreek leaves and roasted spices. Tip this paste into a bowl and mix in the rest of the marinade ingredients. 3 Rinse the prawns and pat dry, keeping the heads and tails intact. Drench them in the marinade and leave to sit in the fridge for 2 hrs.
4 When you’re ready to cook, heat the grill to its highest setting or fire up your barbecue. For really large prawns, brush with the oil and lemon juice on both sides and then grill or barbecue, in batches, for 5 mins. For smaller prawns, thread them onto skewers and brush with the oil and lemon juice before grilling for 4-5 mins.
GOOD TO KNOW gluten free
PER SERVING 188 kcals • fat 13g • saturates 2g • carbs 2g • sugars 1g • fibre 2g • protein 15g • salt 2.2g