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Dhania Tandoor Jhinga
By : Method
- Wash the prawns thoroughly, dry it and marinate it with ajwain, ginger garlic paste, coriander powder and coriander seeds, salt and pepper.
- Keep it for 30 minutes, add white masala and put it in a hot tandoor (400 degree )
- Serve hot with onion rings, green chilly and mint chutney.
Recipe courtesy: Chef Balachandran, Executive chef, Radisson Resort Temple Bay
Ingredients:
1kg - Prawn
10gm - Carom seeds
20gm - Ginger Garlic paste
100gm - Coriander powder
15gm - Salt
10ml - Lime juice
150gm - White masala
10gm - Cumin
10gm - Coriander
20ml - Butter
20gm - Pepper
1kg - Prawn
10gm - Carom seeds
20gm - Ginger Garlic paste
100gm - Coriander powder
15gm - Salt
10ml - Lime juice
150gm - White masala
10gm - Cumin
10gm - Coriander
20ml - Butter
20gm - Pepper
RECIPES BY RADISSON
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