Name: Jhinga Til Tinka
Prep time: 5 h 45 min
Cook time: 10 min
Total time: 5 h 55 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 3 g/½ tsp Yellow Chilli powder; 120 g/½ cup Yoghurt; Salt; 3 g/½ tsp White Pepper Powder; 50 g/⅓ cup Sesame seeds; 100 g/1 cup Breadcrumbs; 30 g/3 Tbs Flour of Roasted Channa dal; 60 ml/¼ cup Cream; 3 g/½ tsp Mace and Green Cardamom powder; 30 g/5 tsp Garlic paste; 1 kg/2¼ lb Prawns (medium size); Groundnut Oil to deep fry; 60 g/½ cup Cheddar Cheese (semi-hard); 8 g/1 Tbs Ajwain; 25 g/4 tsp Ginger paste; 60 ml/4 Tbs Lemon juice

Preparation info

Serves:
4

Difficulty
Medium
Ready in
6 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Ajwain-flavoured prawns, coated with sesame seeds and spiced with mace and cardamom.

Ingredients

1 kg/2¼ lb Prawns (medium size)
Groundnut Oil to deep fry

Method

Preparation

THE PRAWNS: Shell, devein, wash and pat dry.

THE FIRST-MARINATION: Mix all the ingredients and rub the prawns with this mixture. Keep aside for 30 minutes. Squeeze the prawns gently to remove the excess moisture.

THE SECOND MARINATION: Hang yoghurt in fine muslin for 4 hours to remove the whey and then whisk in a bowl. Grate chee