Prawn marinated with Kashmiri chili, yoghurt & tandoori masala, charcoal grilled
Ingredients
180gm Prawn (18-20 count, cleaned & deveined)
50gm Ginger garlic paste
2no Lime (juice)
20gm Kashmiri chili paste
50gm Hung yoghurt
25ml Mustard oil for marination
5gm Garam masala powder
50gm Unsalted butter (Melted – for basting)
Salt to taste (Preferably rock salt, though any salt will do)
Chat masala – Optional
1no Lime wedge
Method
Marinate the prawn with salt, 10gms of ginger garlic paste & half of the lime juice. Keep it aside for 20 minutes.
Take a flat pan, add salt, Kashmiri chili paste, ginger garlic paste, remaining lime juice, mustard oil & garam masala powder, and rub it well with your palms for a minute.
Add hung yoghurt and mix well. Your final marination is ready.
Gently squeeze the marinated prawn, add to the final marination, and mix well. Keep it aside for an hour.
Take SS skewers, and pierce in the marinated prawn on the skewers.
Take a pre-heated bhatti (charcoal bar-be-que), and cook the prawn on the bhatti for 5-6 minutes. Give it some rest and baste it with melted butter.
Again cook it on the bhatti for another 6-8 minutes.
Once the prawns are cooked, apply some melted butter, squeeze fresh lime, and sprinkle little chaat masala.
Serve it with onion rings, lime wedges & mint chutney.
Note:
Ensure the prawn is not over-cooked.
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