Kalonji Jhinga

PT50M

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Ingredients

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Kalonji jhinga (Tiger Prawns)

Garnish

  • 1/2 tsp chaat masala
  • 1 lemon
1
Sprinkle the prawns with the lime juice and salt. Mix well and set to one side
2
Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram (chickpea) flour and stir constantly over a low flame until it turns light brown in colour. Set aside to cool
  • 2 tbsp of vegetable oil
  • 2 tbsp of gram flour
3
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
4
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
5
To cook, skewer the prawns and grill in a tandoor or on a barbecue for about 3 minutes. Turn over and grill for a further 3 minutes or until cooked through
6
Serve hot, sprinkled with chaat masala and lemon juice
  • 1/2 tsp chaat masala
  • 1 lemon
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