Summary
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Description
Ingredients
1 t
Cumin seeds 1 t
coriander seeds 2
Cinnamon stick 1
star anise 1⁄2 t
Cloves 1 t
Mango powder 1 t
kashmiri chilli powder 1 t
jaggery (Grated, or use soft brown sugar) 1⁄2 t
citric acid 1⁄4 t
fenugreek seeds 1 dr
red food colour 1 T
Lemon juice 1 T
Ghee 2 clv
Garlic (crushed) 3
Prawns (Kings, about 65g each) 1
Coriander leavesInstructions
Pan roast whole spices. Allow to cool.
Add whole spices and powdered spices to spice grinder. Blend.
Sieve spices through strainer to remove large bits.
For each serving, combine 1 T spice mix with 1 T lemon juice and mix well.
Combine with 1 T of ghee and 1 t crushed garlic.
Devein the prawns, split the backs, mix well with marinade. Leave for 30 minutes; no more. Do not refrigerate.
Place on oven-safe plate, split side up.
Add a teaspoon of butter to each prawn.
For about 6 minutes on top shelf. (10 cm from element.)
Transfer to serving dish, sprinkle with coriander, serve with lemon wedges.
Notes