GRILLED JHINGA
Ingredients
- 600 gms Jumbo prawns, cleaned
- 2 tsp mustard oil
- 1 heaped tsp ginger-garlic paste
- 1/2 tip turmeric powder
- 1 cup yoghurt
- Salt and white pepper, to taste
- Fresh lemon juice, as desired
- Butter, for basting
- Asserted salad leaves, sliced onions, lemon wedges and mint chutney, to serve
Method
- Mix together ginger-garlic paste, mustard oil, salt, turmeric and white pepper in a bowl big enough to hold the prawns.
- Add lemon juice and mix well and gradually add yoghurt to the mixture at short intervals, mixing continuously.
- Add prawns and let it marinate for three hours in the refrigerator.
- Grill in a preheated oven at 250-450 F for 10-15 minutes or until golden, basting with butter at regular intervals.
- Serve with remaining ingredients.
No comments:
Post a Comment