Jhinga Mehrunisa (Tandoori prawns in a rich and creamy marin recipe
ingredients
1 kg (2.2 lb) Prawns, shelled, deveined
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
Salt to taste
3 tbsp (45 ml) 1 1/2 fl oz Vinegar (sirka)
Salt to taste
For the marinade:
4 tsp (20 ml) Lemon (nimbu) juice
1 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
3/4 cup (90 g) 3 oz Cheese, grated
2 tsp (1 g) Dry fenugreek (kasoori methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 g) Garam masala
a few strands Saffron (kesar)
Butter for basting
1 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
3/4 cup (90 g) 3 oz Cheese, grated
2 tsp (1 g) Dry fenugreek (kasoori methi) powder
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 1/2 tsp (3 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. For the marinade, mix all the ingredients together (except butter). Rub into the prawns and marinate for 30 minutes.
3. Skewer the prawns and roast in a moderately hot tandoor for 6 - 8 minutes. Remove from tandoor and allow the excess marinade to drip off.
4. Baste lightly with butter and roast again for 2 - 3 minutes. Remove from skewers and serve with mint chutney
2. For the marinade, mix all the ingredients together (except butter). Rub into the prawns and marinate for 30 minutes.
3. Skewer the prawns and roast in a moderately hot tandoor for 6 - 8 minutes. Remove from tandoor and allow the excess marinade to drip off.
4. Baste lightly with butter and roast again for 2 - 3 minutes. Remove from skewers and serve with mint chutney
serving amount
serves: 4
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more information
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