Food
Tandoori Prawns with Pickling Spices Darpan News Desk Darpan, 27 May, 2024
Ingredients
Prawn b grade - 180 gram
Hung curd - 40 gram
Pickling spice - 15 gram
Yellow chilli powder - 10 gram
Coriander powder - 05 gram
Cumin powder - 05 gram
Turmeric powder - 05 gram
Pickle paste - 05 gram
Lemon - 01 No
Chat masala - 03 gram
Oil - 02 TSP
Salt - To taste
Procedures
Descale and devein prawn and wash properly
Mix ginger, garlic, and lemon juice, add prawns, and set aside for two hours.
Make a smooth paste with hung curd with all remaining ingredients
Apply the paste to marinated prawns and keep for two hours.
Skewer the prawns on a thin skewer and roast them in a clay oven at a moderate temperature until well done.
Serve with mint chutney and Indian classical salad sprinkled with chat masala.
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Take care that the prawns don’t overcook and become rubbery; test by slitting one open to see if the meat is opaque. Brush with butter and serve with the salad.
