Ingredients
20 pcs tiger prawns
600gm yoghurt (hung) 50ml lime juice
100gm ginger and garlic paste
salt to taste
2 tsp chilli powder
1 tbsp ajwain (caraway seeds)
2 tsp turmeric powder
1½ tbsp garam masala
2 tsp cumin powder
2 tsp coriander powder
150ml mustard oil
Butter for basting
Lemon and fresh mint, to garnish
Method
1. Mix together all the ingredients except the oil, butter and prawns to make a marinade.
2. Add the prawns to the marinade, then add the oil and mix well. Set aside in a refrigerator for 4 hours or overnight if possible.
3. Skewer the prawns and cook on a grill for five minutes. Brush with butter and cook until golden and crisp. Garnish with mint leaves and lemon wedges.
Recipe courtesy: Chef Anuj Jayara Singh, The Address
Recipe and image: Gulf News Archives
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