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.
