KALONJI JHINGAI Is an Indian dish for spicy tiger prawns and can be served as a starter or even as a canapé.
INGREDIENTS
12 jumbo tiger prawns, heads removed, peeled and de-veined
1 lime
salt
2 tablespoons of vegetable oil
2 tablespoons of gram flour
3 tablespoons of Greek yoghurt
1 tablespoon of paprika
1/2 teaspoon nigella seeds
1/2 tablespoon of ginger paste
1/2 tablespoon of garlic paste
METHOD
Sprinkle the prawns with the lime juice and salt. Mix well and set to one side
Heat 2 tablespoons of vegetable oil in a thick-bottomed pan, add the gram flour and stir constantly over a low flame until it turns light brown in colour. Set aside to cool
In a mixing bowl, mix together the yoghurt, paprika, nigella seeds, ginger and garlic paste and 1 tablespoon of the gram flour paste
Add in the prawns, mix again and leave refrigerated for about 20 minutes before grilling
To cook, skewer the prawns and grill, or use a griddle pan, for about 3 minutes. Turn over and grill for a further 3 minutes or until cooked through
Serve hot, sprinkled with chaat masala and lemon juice
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