King Prawns on Skewers
Jhinga tikka are king prawns marinated in lemon juice, garlic and Indian spices, threaded onto skewers and grilled. A common starter and snack along the Indian coast, from Goa and Kerala to Bengal, where fresh prawns are everyday ingredients.
The marinade is short and direct: oil and lemon juice as a base, garlic for depth, paprika and turmeric for colour, chilli for heat, coriander for freshness. The prawns absorb the flavour over a couple of hours in the fridge and need only a few minutes on the grill.
Quick food that asks little more than peeling the prawns and waiting for the marinade. Serve with lime wedges and a cold raita.
Ingredients
Serves 4
- 2 tbsp oil
- 1 tbsp lemon juice
- 2 cloves garlic, crushed
- 1 tsp paprika
- 0.5 tsp chilli powder
- 1 tsp salt
- 0.5 tsp turmeric
- 1 tbsp coriander leaves, freshly chopped
- 12 king prawns, peeled
- 1 lime, cut into wedges, to serve
Directions
Mix the oil, lemon juice, garlic, paprika, chilli powder, salt, turmeric and chopped coriander in a flat bowl.
Turn the prawns in the marinade so they are completely coated. Cover the bowl and refrigerate for 2–4 hours. Stir once or twice during that time.
Thread the prawns onto skewers, or place them in a heatproof dish. If using wooden skewers, soak them in water for at least 30 minutes first so they don’t burn.
Preheat the grill to medium heat. Grill the prawns for 3–4 minutes on each side, until cooked through and lightly coloured. Brush or drizzle a little of the marinade over them when you turn them.
Serve immediately with lime wedges and raita.
Notes
Preparation time about 5 minutes plus 2–4 hours for marinating. Cooking time 6–8 minutes.
The prawns can also be cooked in a ridged grill pan or under the oven grill if you don’t have a grill to hand. The timing is the same.
Don’t marinate the prawns much longer than 4 hours. The lemon juice starts to “cook” them and the texture becomes mealy.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
