Prep 3 hrs
Cook 20 mins
This delicious recipe is picked out of the Foodcourt column by Anjali Vellody of the Weekend magazine. Hope you enjoy this wonderful dish to the fullest. Please note: Cook time is a guesstimate. If you try this recipe, let me know how long it took to cook.
- 4 tablespoons ginger-garlic paste
- 1⁄3 cup fresh lemon juice
- 3 tablespoons grams flour (besan)
- 1 teaspoon red chili powder
- 3⁄4 teaspoon turmeric powder
- 3⁄4 teaspoon garam masala powder
- 1 3⁄4 cups plain fat-free yogurt, beaten
- 12 large prawns
- butter, for basting, as required
- 2 tablespoons fresh lemon juice, to pour over prepared prawns
- 1 teaspoon mango powder (amchur)
- In a bowl, mix together the ginger and garlic paste with 1/3 cup of fresh lemon juice.
- Add salt, red chili, turmeric and garam masala powders, gramflour and yogurt. Mix well.
- Add prawns to this prepared mixture and toss to coat well in it.
- Keep aside to marinate for 2 hours.
- Skewer prawns and barbecue until done.
- Baste the prawns once with butter for a few minutes before they are done.
- Transfer to a serving dish.
- Sprinkle with 2 tbsp fresh lemon juice and mango powder.
- Serve and enjoy!
loved this, i did not have the mango powder either, but added some coriander root and a 1/2 tsp of fresh unripe smashed mango (no idea if it would get close, but was looking to do what the other reviewer said it was great for...sharpness and accentuating)Either way it worked well.
Perfect combination of spices and prawns. The marinade is well balanced between hot notes (chili), tart notes (lemon) and the more comple flavours of tumeric and especially garam masala. I used our homemade garam masala and for this recipe it is essential to use the best spices. I have broiled the prawns at 530 F (275 C) for 4 minutes each side. But instead of butter I have brushed them with the marinade. To add lemon juice and mango powder before serving is fantastic, because it emphasizes the tart flavours which are needed to bring up all the different spices. As side dishes I served Paratha (whole wheat bread) and Kheera Raita (cucumbers in mint-flavoured yogurt). Thanks for sharing such a fantastic recipe.
I couldn't find mango powder anywhere, so I just added a can of mango nectar to the marinade part. Delicious. Perfect heat, wonderful shrimp flavor.