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Writer's pictureNandini R Kini

Prawns Tikka







Ingredients


10 big prawns

1 tsp oil for cooking


For the marination

1 tsp oil

2 tbsp hung curd

1/2 tsp lemon juice

1 tsp kasuri methi

1/2 tsp turmeric powder

1 tsp Kashmiri red chilli powder

1/2 tsp garam masala powder

1/2 tsp Daniya / coriander powder

1/2 tsp jeera / cumin powder

2 tsp roasted besan (dry roast lightly)

Salt to taste

Mix all these ingredients in a bowl and keep aside.


Procedure

  • Wash, clean and de-vein the prawns (keep the tail)

  • Drain all the water and marinate them with the prepared paste.

  • Refrigerate the marinated prawns for minimum one  hour. You can also keep it for overnight.

  • Now thread the prawns onto the pre-soaked wooden skewers.

  • Heat a non stick tawa, grease it little with oil, arrange the skewers on hot tawa.


  • Cover with a lid and cook on a low flame. Once it is cooked flip the skewer and cook the other side.

  • Once both sides are cooked turn off the flame and serve hot with a slice of lemon.

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