Mustard Jhinga (Tandoori Prawns)- An old friend pass away and new appears
Author: 
Recipe type: Starters/Entrée
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 250 grams medium sized prawns(cleaned and deveined).
  • 30 gram hung curd.
  • 1 tsp red chili powder
  • 2 tsp mustard powder
  • 1 tsp black pepper powder
  • juice of 1 lime
  • 1 tsp salt
  • 1 and ½ tbsp mustard oil.Mustard oil must be heated till its smoking point and then brought off the flame. Allow it to cool down before using it in marination
Instructions
  1. In a large bowl, take hung curd.Add mustard oil,red chili powder,mustard powder,black pepper powder, lime juice and salt.
  2. Mix all ingredients to form a thick marinade.Consistency of marinade should be thick.
  3. Coat prawns with this thick marinade.
  4. Cover the bowl with cling wrap and let prawns stay marinated for 2 hours.
  5. After 2 hours of marination, Pre-heat the oven at 160°C
  6. Prawns will be placed on low rack.Cover low rack with Aluminium foil.Line up prawns on this aluminium foil.
  7. Prawns are neatly arranged on the rack covered with foil.
  8. Now take another foil and cover it on top to form a pocket.
  9. Prawns remain succulent trapped in the pocket.
  10. Prawns get locked in the pocket.Put them in oven (Pre-heated 160°C) for 15 mins.
  11. After 15 mins get them out from oven.
  12. Remove the top foil.Prawns must be juicy and are ready to server.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/mustard-jhinga-tandoori-prawns-an-old-friend-pass-away-and-new-appears/