Hare Jhinga
Equipment
- Mortar and Pestle
- Blender
- Bowl
- Refrigerator
- Grill
- Metal skewers
- Tandoor
- Charcoal grill
Ingredients
- 15-20 Curry leaves
- 20 g Coriander (Cilantro) leaves (1/2 cup)
- 3 tablespoons Mint leaves
- 6-8 Green chillies
- 1 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 2 tablespoons Fenugreek leaves ground dried
- 2 tablespoons Lime juice
- 20 Large prawns (Shrimp) peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), heads removed but tails left intact
- 200 ml Natural (plain) yoghurt (scant 1 cup) hung
- 4 tablespoons Cream
- 1 Egg beaten
- 1 teaspoon Yellow chilli powder
- 1/2 teaspoon Ajwain seeds
- 1/2 teaspoon Garam Masala
- 125 ml Vegetable oil (1/2 cup)
- Butter melted unsalted, for basting
- Salt
Instructions
- To make the green spice paste, put the curry, coriander, and mint leaves and chillies in a mortar or blender. Season with salt and pound with a pestle or process, adding a little water, if necessary, to make a smooth paste. Set aside.
- Put half of the ginger and garlic pastes, the ground, dried fenugreek, and lime juice in a large bowl and mix together. Add the prawns and turn until they are evenly coated in the mixture. Cover and allow to marinate for 20 minutes.
- Put the yoghurt and cream in a bowl and beat with a fork, then add the green spice paste, beaten egg, ground spices, the remaining ginger and garlic pastes and the oil, and mix well.
- Remove the prawns from the marinade and allow them to drain to remove any excess liquid, then add the prawns to the yoghurt mixture and turn until they are evenly coated. Cover and allow to marinate in the refrigerator for 1 hour.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium. Thread the prawns onto several metal skewers, then cover with the remaining mixture.
- Cook the skewers in a moderately hot tandoor, over a charcoal grill, or under the hot grill for 8-10 minutes, or until the prawns are cooked. Make sure the prawns are not overcooked, otherwise they will be tough and rubbery.
- Remove the skewers from the heat and hang them up over a tray for about 5 minutes to allow any excess moisture to drain out completely. Put the skewers in a dish, baste with melted butter, and roast again in the tandoor or under the grill for about 2 minutes.
Nutrition
Sodium: 10353mgCalcium: 24424mgVitamin C: 457mgVitamin A: 24119IUSugar: 942gFiber: 14gPotassium: 31452mgCholesterol: 2871mgCalories: 13723kcalTrans Fat: 1gSaturated Fat: 536gFat: 803gProtein: 707gCarbohydrates: 967gIron: 13mg
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