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Ajwaini Jhinga

Ajwaini Jhinga
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Grilled prawns marinated in ajwain. Demonstrated at the 2011 Melbourne Food and Wine Festival.

Serves 4

Ingredients

  • 16 large prawns, heads removed, peeled and cleaned

Marinade

  • 2 tbsp garlic paste
  • 1 tbsp green chilli paste
  • 1 tsp ajwain seeds
  • 1 tbsp gram flour roux
  • Pinch of asafoetida
  • saffron
  • ½ tsp turmeric
  • 300g yoghurt
  • 3 tbsp vegetable oil

Garnish

Chutney

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Method

  1. Mix all marinade ingredients together.
  2. Marinate the prawns in the marinade for 2–3 hours at room temperature.
  3. Grill prawns over barbeque or in tandoor until well cooked.
  4. Serve with mint and green mango chutney and garnish with salad leaves dressed in lemon oil dressing.
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