Jhinga Adraki
Equipment
- Bowl
- Pan
- Tandoor
- Charcoal grill
- Metal skewers
Ingredients
- 250 ml Natural (plain) yoghurt (1 cup) hung
- 1/2 tablespoon Yellow chilli powder
- 1 tablespoon Ginger ground
- 1 tablespoon Ginger Paste
- 1 tablespoon Lemon juice
- 3 tablespoons Mustard oil
- 1/2 tablespoon Turmeric ground
- 20 Large Prawns (Shrimp) peeled, deveined, rinsed, and patted dry with kitchen paper (paper towels), heads removed but tails left intact
- Butter melted, for basting
- Salt
Instructions
- Put the hung yoghurt in a large bowl and beat with a fork, then add the chilli powder, ginger, ginger paste and lemon juice. Season with salt and mix well.
- Heat the oil in a pan to 180°C / 350”F, or until a cube of bread browns in 30 seconds. Add the turmeric and pour this over the yoghurt mixture. Cover the bowl with a tight lid for 2 minutes, then mix well.
- Add the prawns to the yoghurt mixture and turn until they are evenly coated. Cover and allow to stand for 30 minutes.
- Prepare a tandoor or charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
- Thread the prawns through several metal skewers and cover them with the remaining marinade.
- Cook in a moderately hot tandoor, over a charcoal grill, or under the hot grill for 8-10 minutes, or until the prawns are cooked.
- 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.
Video
Nutrition
Serving: 4gSodium: 75mgCalcium: 84mgVitamin C: 2mgVitamin A: 368IUSugar: 3gFiber: 1gPotassium: 155mgCholesterol: 14mgCalories: 145kcalSaturated Fat: 3gFat: 13gProtein: 3gCarbohydrates: 5gIron: 1mg
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