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Ajwaini Jhinga

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


  • Marinade

  • Garnish

  • Chutney


  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Ajwaini Jhinga.


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