Wednesday, June 8, 2011

Jhinga Tika

Ingredients:
1. Prawns
2. Yoghurt, 3 tsp
3. Dessicated coconut and dry red chili, ground together, 3 tsp
4. Ginger-garlic paste, 1 tsp
5. Garam Masala
6. Malawani Masala
7. Salt
8. Coconut milk
9. Kokam paste
10. Coriander leaves, to garnish
11. Tomato slices, to garnish

Recipe:
1. To make the marination, mix the following ingredients in a bowl: yoghurt, dessicated coconut and red chili paste, ginger-garlic paste, garam masala, malawani masala, kokam paste, salt and coconut milk. Mix properly.
2. Slit prawns to make a little hole into them. Slid the tail through this hole to make a knot. The prawns should look as they have crowns on their heads.
3. Mix the prawns in the marination for 15-20 minutes.
4. Heat oil in a pan and cook the prawns. While cooking, add coriander leaves on top of the prawns.

NOTE: Do not deep fry prawns else the marination will not stick to the prawns.

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