| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 300 g prawns (without tail)
- 2 lemons (juiced)
- 1 inch piece of ginger (grated)
- 4 - 6 cloves of Garlic (crushed)
- ¼ cup yogurt
- 2 tbsp Mustard Oil
- 2 tsp Cumin Powder
- 1 tsp Kasuri methi
- 1 tsp Chaat masala
- salt (to taste)
Ingredients
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Instructions
- Marinate the prawns with ginger, garlic and salt. Set aside for 10 minutes.
- Mix all other ingredients with yogurt and make a paste. Add the prawns to the paste and mix well.
- Heat oil in a nonstick pan or a grill pan. Spread out the prawns around the pan, making sure you don’t crowd the pan too much.
- Cook on medium high heat, flipping occasionally until cooked, 7-10 minutes. Baste as required.
Ways to enjoy:
- Rest the cooked prawn pieces for 5 minutes.
- Garnish with fresh mint leaves and serve with your favourite dip.