Ingredients:
• 500 gm – cleaned Prawns
• 75 ml – Vinegar
• 1 tbsp – Garlic paste
• 2 tsp – Kashmiri chilli powder
• 1 tsp – mustard powder
• 1/2 tsp – Turmeric powder
• 1 tsp – cumin powder
• 1 tsp – black pepper powder
• Salt to taste
• 2 tbsp – oil
• extra oil got grilling
• For Goan Sauce:
• 2.5 tsp – Kashmiri chilli powder
• 1 tsp – cumin powder
• 1/2 tsp – black pepper powder
• 1/2 tsp – Cloves powder
• 1 tsp – mustard powder
• 1 tsp – Turmeric powder
• 1 tbsp – Garlic paste
• 2 tsp – Ginger paste
• 2 tbsp – Vinegar
• 1 cup – Tomato puree
• 1/2 cup – water
• Salt to taste
• 3 tbsp – oil
Method:
- Mix all the masala ingredients and oil together and pour over the prawns, marinate for 30 mins.
- Thread the prawns on bamboo skewers, passing the skewer through the entire length of prawns.
- Heat a thick griddle and place the skewers on it.
- Pour oil around and the prawns and grill till the prawns are cooked, turning over the skewers half way through cooking.
- Serve them as starters or arrange the skewers on a bed of steamed rice and pour the Goan sauce over it.
- For Goan Sauce:
- Mix Kashmiri chilli powder, cumin, pepper, cloves, mustard, turmeric, garlic-ginger paste with vinegar. Fry it well in oil.
- Add salt and tomato puree and water and simmer till thick.
- Serve.