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Recipe > Ajwaini Jingha

(For 5 to 6 Persons)

Ingredients
Tiger prawns 15 Nos
Lime 03 Nos
Ginger Garlic Paste 25 gm
Pepper Powder 01 teaspoon
Salt 01 teaspoon
Curd (thick) 100 gm
Red Chillie Paste 30 gm
Garam Masala Powder 05 gm
Ajwain 05 gm
Jeera Powder 10 gm
Kasoori Methi Powder 05 gm
Green Cardamom Powder 05 gm
Mustard Oil 25 ml

Ajwaini Jingha

 

Method :

  1. Clean the prawns by removing the head, shell and vein. Retain the tail.

  2. Mix the prawns with limejuice, ginger garlic paste and allow it to marinate for about an hour. The prawn will leave some water. Discard the water.

  3. Mean while make the marination by mixing the curd, red chillie paste, garam masala powder, ajwain, jeera powder, kasoori methi powder, cardamom powder, mustard oil and salt to taste.

  4. Mix the prawns in the above marination and keep it refrigerated for one hour.

  5. Then cook the prawns in tandoor on a sheek for about 7 to 10 minutes. Alternatively the prawns also be cooked in a hot oven or on hot griller till done.

Courtesy :-                                              Chef Surinder Singh

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