Tandoori jhinga

The reason skewered tandoori meat and fish is unique derives from the fact that it cooks outside and inside at the same time. The metal skewer conducts heat to the centre of the product while the oven's hot baking temperature sears the surface.

 

Ingredients

 

(serves 8)

 

32 extra-large tiger prawns, peeled and deveined
Clarified butter

 

For marinade 1 100g puréed fresh ginger
100g puréed garlic
10ml lemon juice
10ml salt
10g red chilli powder (preferably Kashmiri)
10g garam masala Pinch ground pepper

 

For marinade 2 200g strained yogurt (Greek is OK)
1 pinch salt to taste
10g red chilli powder
10g garam masala
1tsp lemon juice
Touch of red colour
10g ajwain (similar to cumin and caraway)
1tsp ground toasted fenugreek leaves
50ml sunflower oil

 

Method

 

Combine the ingredients for marinade 1 and rub into the prawns one at a time. Marinate in the refrigerator for up to 24 hours (at least one hour).

 

Combine ingredients for marinade 2. Coat prawns one at a time with this. Marinate for three to four hours. Thread on to skewers and bake in a tandoor for about four minutes. Take off the skewers, put them in a dish. Baste with butter, and flash under a salamander for a minute or so.

 

Varma accompanies the prawns with a relish of yogurt, roasted aubergines, capsicum, tomato, onion and lemon juice topped with okra deep-fried in a chickpea flour and mango powder batter.

 

Photo © Sam Bailey