JHEENGA MALAI

Fresh Arabian Sea Prawns, marinated in rich milk fat and coral powder

INGREDIENTS

INITIAL MARINATION

Jumbo Prawns with shells-600gms

Garlic paste-25gm

Rock salt-As required

FINAL MARINATION

Fresh milk cream-150gms

Hung curd-80gms

White pepper powder-15gms

Pravaal Pishti powder-3gms

Fresh ground chilly-35gm

Green cardamom powder-3gms

Chardonnay wine-5ml

FINAL ASEMBLING

Cream/butter Jhol-To baste

Lemon juice-2ml

METHOD

1. Pat dry the prawns on a kitchen towel and apply garlic paste and rock salt

2. Keep aside for 30minutes.

3. Cream all the ingredients listed in final marination and apply on the prawns and keep aside for another 30 minutes.

4. Skewer them in an iron skewer and cook in a moderate hot Tandoor at 170 centigrade.

5. Baste when required and serve hot sprinkled with lemon juice and suggested garnish and accompaniment.