With prawns marinated twice, grilled and then simmered in a flavourful (coconut) and abundant gravy, (check out cashew paste and saffron) this prawn preparation is supremely scrumptious.

DUM KA JHINGA

Ingredients

20-25 medium prawns, peeled, cleaned up and deveined
Melted butter for brushing
First marination
Salt to taste
1/2 tsp turmeric powder
1/2 lemon
2nd marination
3/4 cup hung yogurt
1 1/2 tablespoons ginger-garlic paste
1 tsp green chilli paste
1/2 cup grated processed cheese
1 tsp lemon juice
Salt to taste
White pepper powder to taste
1/2 tsp garam masala powder
1/4 tsp turmeric powder
1/4 cup mayonnaise
Gravy
2 tablespoons oil
3-4 green cardamoms
1 bay leaf
1 black cardamom
4-5 cloves + for scattering
4-5 black peppercorns
1 cup onion paste
1 tbsp ginger-garlic paste
1 tsp green chilli paste
A large pinch of saffron + for garnish
Salt to taste
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp yellow chilli powder
1 tablespoon cashew nut paste
1 cup coconut milk
Fresh coriander sprigs for garnish

Method

1. Take prawns in a large bowl. Include salt, turmeric powder and squeeze the juice of lemon into it and mix well. Reserve to marinate for 5-10 minutes.
2. Take hung yogurt in another large bowl. Add ginger-garlic paste, green chilli paste, processed cheese, lemon juice, salt, white pepper powder, garam masala powder, turmeric powder and mayo and whisk well. Include the marinaded prawns into it and blend well. Set aside for 1 hour.
3. To make the gravy, heat oil in a pan. Include green cardamoms, bay leaf, black cardamom, cloves and black peppercorns and cook till fragrant.
4. Include onion paste, blend and prepare till light golden.
5. Include ginger-garlic paste, and green chilli paste and blend well. Prepare for 1-2 minutes.
6. Add saffron, salt, turmeric powder, and garam masala powder and mix well. Add yellow chilli powder and mix well.
7. Add 1/2 cup water, mix and cook for 2-3 minutes. Take the pan off the heat.
8. Thread the prawns on to skewers.
9. Brush some melted butter in a non-stick barbecue grill pan. Location the prawns skewers on them and cook on high heat for 2-3 minutes. Flip and prepare the opposite for 2-3 minutes too. Brush some melted butter.
10. Location the gravy back on heat. Include cashew nut paste and mix well. Include coconut milk and mix well.
11. Include the prawns and mix well. Add 1/2 cup water, and mix.
12. Take some hot charcoal pieces in a stainless-steel bowl and place it in the middle of the gravy, sprinkle cloves and drizzle melted butter. Cover and let the smoke infuse for 1-2 minutes. Remove the bowl and change the heat off.
13. Transfer into a serving bowl, garnish with coriander sprigs and saffron hairs.

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