Jheenga (Jumbo Prawns) -- 15 nos
For 1st Marination :-
Lemon juice -- 60 ml
Red chilly powder -- 2-3 tsp
Garlic paste -- 5 tsp
Ginger paste -- 3 tsp
Salt to taste
For 2nd Marination :-
Hung curd -- 100 gm
Carom seed (ajwain) -- a pinch
Garam masala -- 2 tsp
Cut and clean the prawns and keep aside. For the 1st marination, mix all the ingredients in a bowl and evenly rub the prawns with this marinate and keep aside for 15 mts.
Then for 2nd marination, put the hung curd in a bowl, add remaining ingredients, mix it gently, then add marinated prawns, mix it well, keep in Refrigerator for minimum 1 hour.
Heat tawa, grease butter on tawa, then keep all the prawns, then baste with butter and roast again for a few minutes both sides.
Healthy yummy Tandoori Jheenga ready to eat.
Note:- for best result charcoal grill can be used for this. Here I used iron tawa.