Tan­doori tiger prawns

Friday - - Leisure -

(serves 4) Mar­i­nat­ing time: 3 hours Cook­ing time: 5 mins In­gre­di­ents 2 tsp gin­ger-gar­lic paste 2 tbsp Kash­miri chilli paste 4 tsp le­mon juice 12 tiger prawns, cleaned and de­veined, tails kept in­tact hung yo­gurt garam masala pow­der cumin pow­der black salt chaat masala carom seeds ka­soori methi pow­der (dried fenu­greek leaves) mus­tard oil un­salted but­ter, for bast­ing 4 tsp pinch 1 tsp 1 tsp 1 tsp 1 tsp pinch 2 tbsp knob Method 1. Mix to­gether 1tsp gin­ger-gar­lic paste, 1tsp chilli paste and 2tsp le­mon juice. Mar­i­nate prawns in this mix­ture for 2 hours. Mix to­gether re­main­ing gin­ger-gar­lic and chilli pastes and le­mon juice with yo­gurt, garam masala and cumin pow­ders, black salt, chaat masala, carom seeds and ka­soori methi pow­der. Add mus­tard oil and mar­i­nate prawns in this mix­ture for another hour. (Re­frig­er­ate dur­ing sec­ond mar­i­nat­ing pe­riod.) Skewer prawns and grill un­til cooked, 3-5 min­utes. Baste with but­ter through­out to keep them moist. Serve hot with mint and gar­lic chut­ney (recipe on fac­ing page).



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