TANDOORI JHEENGA

Ingredients

Jheenga (Jumbo Prawns)   --   15 nos

Butter                                   

For 1^st Marination :-

Lemon juice                           --  60 ml

Red chilly powder                --  2-3 tsp

Garlic paste                           --  5 tsp

Ginger paste                         --   3 tsp

Salt to taste

For 2^nd Marination :-

Hung curd                              --  100 gm

Carom seed (ajwain)           --   a pinch

Garam masala                      --    2 tsp

Method

Cut and clean the prawns and keep aside.  For the 1^st marination,  mix all  the ingredients in a bowl and evenly rub the prawns with this marinate and keep aside for 15 mts.

Then for 2^nd marination, put the hung curd in a bowl, add remaining ingredients, mix it gently, then add marinated prawns, mix it well, keep in Refrigerator for minimum 1 hour.

 Heat tawa, grease butter on tawa, then keep all the prawns, then baste with butter and roast again for a few minutes both sides.

Healthy yummy Tandoori Jheenga ready to eat.

Note:- for best result charcoal grill can be used for this. Here I used iron tawa.