Tandoori Jhinga with homemade masala

Prawns are absolutely delicious when cooked Indian style which is mostly fried , steamed, curried or grilled . This tandoori jhinga recipe is my favorite since it fits both as an excellent party starter and also as a perfect mid weed quick fix for special something at home . The cook demands very minimal effort , is super simple to make & punched with oodles of flavor .

If you are averse to prawn , you can switch the protein to boneless chicken or paneer or tofu and devour results which are equally great . When marinated a couple of hours in advance the protein is at its creamiest best within 10 minutes of cooking time . After a good rub in the marinade , everything and anything will grill beautifully on a simple gas plate or a thick bottomed omlette pan . Here - lets talk about the Jhinga :)

Since prawns are a highly perishable type of protein , I am very particular while picking them for consumption . I never use frozen prawns and suggest you also should try and avoid the same as much as possible , not just for the taste and texture , but also for the safety of your household stomach . While consuming prawns , I recommend you always pre- check for an ammonia like smell ( a preservative used very often by the supply chain ) & also avoid those that are limp, slimy or falling apart - all of which are signs of decay in the storage process . Also there is this non - negotiable rule of de- veining prawns . The "vein" of a fish is actually it's digestive tract , which I must share in all candidness , contains prawn poop. Make sure that every time you are eating prawns , whether at home or at a restaurant , it is thoroughly de- veined .

If you are cooking at home , it is pretty easy to de -vein the prawn if your fish monger has not done it for you . All you need to do is make a shallow incision right through the back of the prawn - right from its head to its tail and then pick out the black vein which is clearly visible.

Tandoori ' anything ' is a family favorite- specially because it always gets marinated with freshly ground homemade tandoori masala - which , needless to mention - adds a different level of flavor to the final outcome .

To make this delightfully easy dish , let me first share with you the ingredients for the home made tandoori masala . Pan roast all of the below whole masala's on low flame and allow them to cool on a flat surface. You can then blitz everything into a fine powder and store in an airtight jar for future use .

Things you will need to make the Tandoori Masala ( All whole Masala's )

• 02 tsp. whole coriander seeds

• 1 ½ tsp. cumin seeds

• 01 tsp kasuri methi leaves

• 01 tsp dry ginger

• 01 small piece of mace

• 01 tsp fenugreek seeds

• 1 small piece of cinnamon stick

• 01 tsp whole black pepper

• 2- 3 cloves of cardamom

• 1-2 cloves

• ½ teaspoon nutmeg powder

Things you will need to make the Jhinga

• 500 gram jumbo prawns , cleaned and de-veined

• Juice of one lemon

• 1/3 cup thick yoghurt

• 01 teaspoon ginger garlic paste

• Salt to taste

• 01 teaspoon kashmiri red chili powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon cumin powder jeera powder

• 01 tsp tandoori masala ( as prepared above )

• 01 tbsp mustard oil

• Finely chopped coriander leaves

• Finely chopped onion , to serve

• Lime wedges

• Bamboo skewers - to grill

Steps to follow

• Mix all the ingredients for the marinade in a bowl and whisk well , to combine .

• Add the whole prawns to the marinade and rub well - set aside for 01 - 03 hours .

• Soak the bamboo skewers in water for 10 – 15 minutes before threading the prawns.

• Thread the marinated prawns onto the bamboo skewer

• Grill the prawns on a charcoal barbecue/grill pan until they are cooked and slightly charred on both the sides - not more than 10 minutes on each side .

• Drizzle lemon juice and sprinkle chopped coriander leaves just before serving.

• Serve the beautiful Tandoori Jhinga with all time favorite - mint and coriander chutney , sliced onion and lime wedges . Enjoy !