1 1/2 kg (3.3 lb) Prawns, shelled, deveined
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
Salt to taste 4 tsp (20 ml) Lemon (nimbu) juice
l 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Cream
1 1/2 tsp (3 g) White pepper (safed mirch) powder
5 tbsp (75 g) 2 1/2 oz Cheese, grated
1 tsp Dry fenugreek (kasoori methi) powder
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Garam masala
a few strands Saffron (kesar)
Butter for basting
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
Salt to taste 4 tsp (20 ml) Lemon (nimbu) juice
l 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1 cup (200 ml) 7 fl oz Cream
1 1/2 tsp (3 g) White pepper (safed mirch) powder
5 tbsp (75 g) 2 1/2 oz Cheese, grated
1 tsp Dry fenugreek (kasoori methi) powder
3 tbsp (54 g) 1 3/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Garam masala
a few strands Saffron (kesar)
Butter for basting
method
1. Wash the prawns with vinegar and salt water. Drain and pat dry.
2. Prepare a marinade by mixing together all the ingredients except butter.
3. Marinate the prawns in this mixture and keep aside for 30 minutes.
4. Skewer the prawns and roast in a moderately hot tandoor / oven / grill for 6 - 8 minutes. Remove and allow the excess liquid to drip.
5. Baste lightly with butter and roast again for 2 - 3 minutes.
6. Remove from skewers and serve hot.
2. Prepare a marinade by mixing together all the ingredients except butter.
3. Marinate the prawns in this mixture and keep aside for 30 minutes.
4. Skewer the prawns and roast in a moderately hot tandoor / oven / grill for 6 - 8 minutes. Remove and allow the excess liquid to drip.
5. Baste lightly with butter and roast again for 2 - 3 minutes.
6. Remove from skewers and serve hot.
serving amount
serves: 4
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