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


  • 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

  • Mixed salad leaves

  • Lemon oil dressing

  • Chutney

  • Mint and green mango 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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