1 kg (2.2 lb) Prawns, cleaned, deveined
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp (8 g) Salt
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), minced
6 Green chillies, minced
1 cup (160 g) 5 oz Bengal gram (chana dal), whole, roasted
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Black pepper (kali mirch) powder
4 tbsp (60 ml) 3 fl oz Vegetable oil
2 tbsp (30 ml) 1 fl oz Lemon (nimbu) juice
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
2 tsp (8 g) Salt
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), minced
6 Green chillies, minced
1 cup (160 g) 5 oz Bengal gram (chana dal), whole, roasted
1 tsp (2 g) Turmeric (haldi) powder
2 tsp (4 g) Black pepper (kali mirch) powder
4 tbsp (60 ml) 3 fl oz Vegetable oil
method
1. Rub lemon juice, ginger-garlic paste, and salt on the prawns. Keep aside for 30 minutes.
2. Squeeze the prawns to remove excess water. Mix all the other ingredients with the prawns and mince the mixture.
3. Press the mixture along the length of the skewers to
shape into kebabs.
4. Roast in a tandoor / oven / grill for 5-7 minutes. Remove, baste with oil and roast again for 5 minutes.
5. Remove from skewers and serve hot.
2. Squeeze the prawns to remove excess water. Mix all the other ingredients with the prawns and mince the mixture.
3. Press the mixture along the length of the skewers to
shape into kebabs.
4. Roast in a tandoor / oven / grill for 5-7 minutes. Remove, baste with oil and roast again for 5 minutes.
5. Remove from skewers and serve hot.
serving amount
serves: 4
rate this recipe
9.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
