Ingredients
tiger prawns, 190 g
For the marinade
powdered cashew nuts, 30 g, cheese, grated, 50 g, fresh fenugreek, finely chopped, 100 g, hung curd, 100 g, coconut milk powder, 20 g, white pepper, 2 g, kasuri methi, 5 g, ginger-garlic paste, 10 g, olive oil, 50 ml, salt to taste
Method
• Peel and devein the tiger prawns and keep aside.
• Mix all ingredients and prepare the marinade.
• Now marinate the prawns with this mixture for two hours.
• Heat a charcoal oven, sear the marinated prawns with olive oil and cook in the oven.
• Serve hot with green chutney.
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