Fish season will start soon...so be ready to try this recipe.
INGREDIENTS
16-18 large prawns washed and de veined. Keep the tail intact.
2 tsp ginger garlic paste
1 egg
2 tsp carrom seeds (ajwain)
150 ml cream
3 tsp lemon juice
50 gm gram flour
1/2 tsp pepper powder
1 tsp red chilli powder
Salt to taste
Butter for basting.
16-18 large prawns washed and de veined. Keep the tail intact.
2 tsp ginger garlic paste
1 egg
2 tsp carrom seeds (ajwain)
150 ml cream
3 tsp lemon juice
50 gm gram flour
1/2 tsp pepper powder
1 tsp red chilli powder
Salt to taste
Butter for basting.
METHOD
In a bowl prepare the marination . Mix ginger garlic paste,carrom seeds,salt, cream,lemon juice,beaten egg,gram flour, garamasala,pepper powder and red chilli powder and salt.
Add the prawns to the marinade and set aside for at least 2 hrs in the refrigerator.
Preheat the oven to 200°. Grease the baking dish. Skewer the prawns and place over the baking dish. Place in the oven and change sides after about 8 mins. Baste with butter and change sides again.
Serve hot with onion rings and green chutney.
In a bowl prepare the marination . Mix ginger garlic paste,carrom seeds,salt, cream,lemon juice,beaten egg,gram flour, garamasala,pepper powder and red chilli powder and salt.
Add the prawns to the marinade and set aside for at least 2 hrs in the refrigerator.
Preheat the oven to 200°. Grease the baking dish. Skewer the prawns and place over the baking dish. Place in the oven and change sides after about 8 mins. Baste with butter and change sides again.
Serve hot with onion rings and green chutney.
( Pls note that if you don't have an oven you can pan fry the skewers with butter )
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