Tandoori Jhinga Recipe

Tandoori Jhinga
Grilled Prawns Goan Style
Submitted By: Taz


2 lbs King or Tiger Prawns (Jhinga) = apx 30 med prawns - deveined and shelled leaving tail
2 Tbs Garam Masala
2 cups Plain Yogurt (Dahi)
2 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped
½ inch piece Fresh Ginger (Adrak) - rough chopped
4 cloves Fresh Garlic (Leh-sun) - crushed
2 tsp Coconut 'Toddy' Vinegar (Toddy Vinagre) - can substitute white wine vinegar
2 Tbs Coconut Oil (Nariyal ka Tel) - can substitute olive, vegetable, or canola oil
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Cumin Seeds (Jeera) - ground into a fine powder
½ tsp Turmeric Powder (Haldi)
½ tsp Kashmiri Chile Powder OR Paprika (Kashmiri/Deghi Mirch)
¼ tsp Fresh Ground Black Pepper (Kali Mirch)

  1. Place shelled and deveined prawns in a nonreactive bowl and dust with garam masala making sure that all sides are seasoned - Set aside
  2. Place all remaining ingredients in a food processor or blender and blitz until smooth
  3. Transfer marinade to the prawns and fold together making sure all of the prawns are well coated - Cover and place in refrigerator for 30 minutes to an hour
  1. Preheat oven to 450°F
  2. Remove prawns from marinade and shake off any excess (discard remaining marinade) - Place prawns in a single layer on a lightly greased baking sheet leaving at least 1 inch of space on all sides
  3. Bake in top third of oven for 4-5 minutes - Flip once - Continue to cook for an additional 4-5 minutes or until flesh is pink, firm, and opaque
  1. Preheat grill to high heat (400ºF)
  2. Remove prawns from marinade and shake off any excess (discard remaining marinade) - For ease of handling, skewer the prawns leaving ½ inch between each one
  3. Grill with cooker closed for 2-3 minutes to a side until flesh is pink, firm, and opaque
  1. Serve 5-10 prawns per person along with plain basmati rice, salad of choice, and lemon wedges if desired

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