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This weekend, cook up this crowd-pleasing main course dish for a family get-together and be at the center of all the praises, compliments and the please-tell-us-the-recipe inquests. Serve this full-flavoured lovely starter dish with a side of cucumber raita or boondi raita to cool off its fiery hotness.
|Serves||Preparation Time||Cooking Time|
|4 People||15-20 Minutes||15-20 Minutes|
- 500 gm tiger prawns, de-veined and shelled
- 2 tbsp black peppercorns
- 10 gm cardamom
- 10 gm coriander seeds
- 4 cloves
- 1 tbsp turmeric powder
- 2 bay leaf
- 2 tbsp cumin seeds
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- Salt to taste
- Food colour, red (optional)
Take de-veined and shelled tiger prawns and wash them properly.
In a bowl, take turmeric powder, red chilli powder, ginger and garlic paste, crushed peppercorns, cumin seeds, coriander seeds, cardamom and cloves. Mix it well.
Add prawns to the above mixture and let the masala coat the prawns well. Allow it to marinate for 15 – 20 minutes.
Heat a lightly oiled chargrill pan or barbeque on medium-high heat and thread prawns onto 3 – 4 skewers.
Keep rotating the sides of the prawns so that it cooks well. It will take around 15-20 minutes.
Roast it till it develops a golden brown.
You can even add food colour in the marination, but its best to avoid it.
Serve hot with green chutney.