BY CHEF SURAJIT BANERJEE,
EXECUTIVE CHEF,
MARASA SAROVAR PREMIERE BODHGAYA
INGREDIENTS:
Tiger prawn -350 gms
Lemon- 2 pcs
Turmeric- 5 gms
Salt -2gms
Yogurt -5 gms
Cream- 40 gms
Garlic- 30 gms
Ginger -30 gms
Besan – 30 gms
Kastoori methi – 25 gms
Amchur powder -30 gms
Egg (for garnish) – 1
Lemon wedge- half
Green Chilli – 5 gms
Green chutney – 700 gms
banana leaves – 30 gms
onion laccha – 35 gms
chat masala – 2 gms
mint leaves -3 gms
METHOD:
Wash and pat dry prawns. Mix with vinegar, turmeric and salt.
Mix the marinade ingredients together, add prawns, cover and put aside for 2 hours.
Skewer the prawns and grill over hot charcoals till done, basting with oil just once.
Sprinkle chat masala and lemon juice.Serve hot with Chutney.
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