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.




Kalonji jhinga (Tiger Prawns)


  • 1/2 tsp chaat masala
  • 1 lemon


  • Thin iron skewers


Sprinkle the prawns with the lime juice and salt. Mix well and set to one side
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
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
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
Serve hot, sprinkled with chaat masala and lemon juice
  • 1/2 tsp chaat masala
  • 1 lemon

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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