Kesari Jhinga (Saffron-flavoured prawns)

Kesari Jhinga (Saffron-flavoured prawns)

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Servings: 4
Calories: 735


  • 2.2 lb Prawns
  • 5 tsp Ginger-garlic adrak-lasan paste
  • 4 tsp Lemon nimbu juice
  • Salt to taste
  • 5 tbsp Vegetable oil
  • 7 floz Cream fresh
  • a few strands Saffron kesar
  • 2 tbsp White pepper safed mirch powder
  • 3 1/2 oz Butter


  • Peel and devein the prawns. Prepare a marinade by mixing the ginger-garlic paste, lemon juice, salt, and oil together. Marinate the prawns in this and keep aside.
  • Mix cream with saffron and white pepper powder and add to the marinated prawns. Mix well and keep aside for 4 hours.
  • Skewer the prawns 1 inch apart and cook in a moderately hot oven for about 5 - 10 minutes.
  • Remove from the oven, baste with butter and roast again for 5-7 minutes.
  • Remove the prawns from the skewers and serve hot.
Calories: 735 kcal
Carbohydrates: 4 g
Protein: 52 g
Fat: 58g
Saturated Fat: 28 g
Trans Fat: 1 g
Cholesterol: 526 mg
Sodium: 496 mg
Potassium: 713 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1382 IU
Vitamin C: 4 mg
Calcium: 210 mg
Iron: 2 mg
Cuisine Indian
Ingredients Fish & Seafood
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