Kalonji Jhinga

Starter
easy
4
50 minutes

PT50M

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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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

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Thin iron skewers

Sprinkle the prawns with the lime juice and salt. Mix well and set to one side

Heat 2 tbsp 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 tbsp 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

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

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Alfred Prasad

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).