Ingredients:

• 10 – jumbo Prawns
• 1-2 tsp – Garlic paste
• 1-2 tsp – Ginger paste
• 3 tbsp – Curd
• 2 tbsp – oil
• 1 tsp – Vinegar
• 1-2 tsp – Red Chilli powder
• salt to taste
• For marinade paste:
• 4-5 – Cloves
• 1 piece – Cinnamon stick
• 1 pinch – Nutmeg powder
• 5-6 – green Cardamom (powdered)
• 1 pinch – dry Ginger
• 1 tsp – Cumin seeds
• 1 tsp – coriander powder
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – pepper powder
• To garnish:
• 1-2 tsp – chaat masala
• 2 – Lemon (juice)

Method:

1. Clean and de-vein the prawns. Keep aside.
2. Grind all the masalas for the marinade to a fine powder.
3. In a glass bowl, add garlic paste, ginger paste, curd, vinegar, red chilli powder, pepper powder and salt. Mix well.
4. Add the masala to the above mixture.
5. Coat the prawns with the marinade and keep aside for 15-20 mins.
6. Heat the grill and cook the prawns.
7. Brush the prawns with little oil and cook till done.
8. Carefully turn the sides to enable even cooking.
9. To serve, garnish with chaat masala and lemon juice.
10. Serve hot with tandoori roti.

Recipe courtesy of Anita Raheja