Ingredients
10 big prawns
1 tsp oil for cooking
For the marination:
1 tsp oil
2 tbsp hung curd
1/2 tsp lemon juice
1 tsp Kasuri methi
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1/2 tsp garam masala powder
1/2 tsp Daniya / coriander powder
1/2 tsp jeera/cumin powder
2 tsp roasted besan (dry roast lightly)
Salt to taste
Mix all these ingredients in a bowl and keep them aside.
Procedure
Wash, clean and devein the prawns (keep the tail)
Drain all the water and marinate them with the prepared paste.
Refrigerate the marinated prawns for a minimum of one hour. You can also keep it overnight.
Now thread the prawns onto the pre-soaked wooden skewers.
Heat a non-stick tava, grease it a little with oil, arrange the skewers on the hot tava.
Cover with a lid and cook on a low flame. Once it is cooked flip the skewer and cook the other side.
Once both sides are cooked turn off the flame and serve hot with a slice of lemon.
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