• Tiger prawns - 1/2 kg
• Ginger - 50 gms
• Garlic - 50 gms
• Lemon juice - 50 ml
• Kashmiri chilli powder - 10 gms
• Yellow chilli powder - 20 gms
• Carom seeds - 10 gms
• Hung curd - 200 gms
• Mustard oil - 100 gms
• Turmeric powder - 30 gms
• Garam masala - 10 gms
• Kasuri methi powder - 10 ml
• Fresh cream - 100 gms
• Salt - 40 gms

Clean and wash prawns without shell, pat dry and keep aside.

For the marination:
In a bowl mix ginger-garlic paste, kashmiri chilli powder, yellow chilli powder, carom seeds, lemon juice, salt and mix well. Keep aside for 20 to 30 mins.

In a bowl, take hung curd, mix with the help of your palm gradually, add cream, mustard oil and continue mixing until it becomes a smooth paste.

Add turmeric powder, garam masala, kasoori methi powder and mix well.

Put prawn pieces into this marinade, coat well and keep aside for cooking.

Take a skewer and skew marinated prawns from tail to head on both sides. Apply the remaining mixture on them.

Roast tandoor at a moderate temperature for 6-8 mins baste with butter during cooking.

Serve hot along with choice of a salad and chutney.

by Pak101.com (few years ago!) / 1882 views