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:

1. Mix all the masala ingredients and oil together and pour over the prawns, marinate for 30 mins.
2. Thread the prawns on bamboo skewers, passing the skewer through the entire length of prawns.
3. Heat a thick griddle and place the skewers on it.
4. Pour oil around and the prawns and grill till the prawns are cooked, turning over the skewers half way through cooking.
5. Serve them as starters or arrange the skewers on a bed of steamed rice and pour the Goan sauce over it.
6. For Goan Sauce:
7. Mix Kashmiri chilli powder, cumin, pepper, cloves, mustard, turmeric, garlic-ginger paste with vinegar. Fry it well in oil.
8. Add salt and tomato puree and water and simmer till thick.
9. Serve.