Kalonji Jhinga
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King prawns make an impressive starter for any dinner party, and Alfred Prasad adds an Indian-inspired twist with a delicious marinade of yoghurt, ginger, garlic, paprika and nigella seeds. These could easily be cooked on a grill, barbecue, or in a tandoor for a more authentic taste.
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Ingredients
Metric
Imperial
Kalonji jhinga (Tiger Prawns)
- 12 jumbo tiger prawns, heads removed, peeled and de-veined
- 1 lime, juiced
- salt
- 2 tbsp of vegetable oil
- 2 tbsp of gram flour
- 3 tbsp of Greek yoghurt
- 1 tbsp of paprika
- 1/2 tsp nigella seeds
- 1/2 tbsp of ginger paste
- 1/2 tbsp of garlic paste
Garnish
- 1/2 tsp chaat masala
- 1 lemon
SAVE RECIPE
Equipment
- Thin iron skewers
Method
1
Sprinkle the prawns with the lime juice and salt. Mix well and set to one side
2
Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram (chickpea) flour and stir constantly over a low flame until it turns light brown in colour. Set aside to cool
- 2 tbsp of vegetable oil
- 2 tbsp of gram flour
3
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
- 3 tbsp of Greek yoghurt
- 1 tbsp of paprika
- 1/2 tsp nigella seeds
- 1/2 tbsp of ginger paste
- 1/2 tbsp of garlic paste
4
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
5
To cook, skewer the prawns and grill in a tandoor or on a barbecue for about 3 minutes. Turn over and grill for a further 3 minutes or until cooked through
6
Serve hot, sprinkled with chaat masala and lemon juice
- 1/2 tsp chaat masala
- 1 lemon
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