Lasooni Jhinga

Prawns marinated in garlic and yogurt and then cooked on a tandoor.

Serves: 10 portions

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INGREDIENTS

· Prawns 5.5kgs

· Ajwain broiled 5gms

· Ghee 60ml

· Garlic 20gms

· Hung curd 200gms

· Mustard oil 50gms

· Yellow chilli powder 30gms

· Turmeric 20gms

· Red chillies powder 15gms

· Coriander powder 20gms

· Cream 30gms

· Fresh coriander 30gms

· Garam masala powder 30gms

· Lemon juice 30ml

· Roasted chana powder 20gms

METHOD

1. Remove head and shells of the prawns and de vein them.

Marination:

2. Do first marination with salt, yellow chilli powder, ajwain and ginger garlic paste.

3. Keep it aside for at least 30 minutes.

4. For second marination take hung yoghurt and all the remaining listed ingredients except ghee.

5. Rest the prawn in this marinade for 60 minutes.

Cooking:

6. Roast on moderately hot tandoor for 8-10 minutes.

7. Mix with ghee and lemon juice.

8. Serve plain or with coriander chutney.