Tandoori Jhinga Recipe
Tandoori Jhinga
(AKA Tandoori Sungatta)
Grilled Prawns Goan Style
Submitted By: Taz
Ingredients:
2 lbs King or Tiger Prawns (Jhinga/Sungatta) - deveined and shelled leaving tail
2 Tbs
Garam Masala
2 Cups Plain Yogurt (Dahi/Dai)
2 Fresh Green Chiles (Hari Mirch/ Tanrni Mirsang) - seeded and rough chopped
½ inch piece Fresh Ginger (Adrak/ Alem) - rough chopped
4 cloves Fresh Garlic (Leh-sun/ Losun) - crushed
2 tsp Coconut 'Toddy' Vinegar (Toddy Vinagre) - can substitute white wine vinegar
2 Tbs Coconut Oil (Nariyal ka Tel/ Naarl Tel) - can substitute olive, vegetable, or canola oil
1 tsp Red Chile Powder (Lal Mirchi/ Miryam)
1 tsp Cumin Seeds (Jeera/ Jeerem) - ground into a fine powder
½ tsp Turmeric Powder (Haldi/ Holodh)
½ tsp Kashmiri Chile Powder (Kashmiri Mirch/Kashmiri Miryam)
¼ tsp Fresh Ground Black Pepper (Kali Mirch/ Mirsang)
Preparation:
- Place shelled and deveined prawns in a nonreactive bowl and dust with garam masala making sure that all sides are seasoned - Set aside
- Place all remaining ingredients in a food processor or blender and blitz until smooth
- 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
Oven:
- Preheat oven to 450°F
- 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
- 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
Grill:
- Preheat grill to high heat (400ºF)
- 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
- Grill with cooker closed for 2-3 minutes to a side until flesh is pink, firm, and opaque
- Serve 5-10 prawns per person along with plain basmati rice, salad of choice, and lemon wedges if desired
