Marinated King Prawns on the Grill
Tandoori jhinga are king prawns marinated in spiced yoghurt and grilled on skewers. The dish comes from the North Indian tandoor kitchen, where soured dairy and aromatic spices are used to tenderise and flavour fish and meat before high heat.
The spices — coriander, cardamom, nigella seeds, and asafoetida — are first briefly toasted in the oven so their essential oils are released, then ground in a mortar. The yoghurt binds the mixture and penetrates the prawns during the long hours in the refrigerator. The result is prawns with deep spice flavour and a gentle sourness that balances the sweetness of the prawn.
Serve straight from the grill with lemon wedges, fresh coriander, and plenty of flatbread. Works well with a bowl of cold raita and a simple onion salad.
Ingredients
Serves 4
Prawns
- 1 kg king prawns
- 8 tbsp lemon juice
- 1½ tsp salt
- 1½ tsp black pepper, freshly ground
- 1 tsp anise seeds
Marinade
- 2 tsp coriander seeds
- 2 tsp asafoetida powder (optional)
- 20 cardamom pods, seeds only
- 1½ tsp nigella seeds (kalonji)
- 4 bay leaves
- 1 onion, chopped
- 3 garlic cloves, chopped
- 7 cm fresh ginger, peeled and chopped
- 350 ml natural yoghurt
- 1½ tsp turmeric
- 6 tbsp ghee, melted (or vegetable oil)
- red food colouring, a few drops
Directions
Rinse the prawns and remove the heads. Cut a slit along the back of each prawn with a sharp knife and press them flat. Place in a bowl, drizzle over the lemon juice, and sprinkle with salt and pepper. Turn gently so all the prawns are coated, and set the bowl aside.
Preheat the oven to 390°F (200°C). Spread the coriander seeds, asafoetida, cardamom seeds, and nigella seeds on a baking tray and add the bay leaves. Toast the spices in the oven for 10–15 minutes until they smell warm and nutty. Remove and leave to cool completely.
Grind the cooled spices and bay leaves to a fine powder in a mortar.
Put the onion, garlic, and ginger in a blender with the yoghurt and turmeric. Blend until smooth. Add the ground spice powder and melted ghee and blend for a further 30 seconds. Add a few drops of food colouring and give a final quick pulse.
Pour the marinade over the prawns and turn thoroughly so each prawn is coated. Cover and refrigerate for 6–8 hours, or overnight.
Light the grill and let it get very hot. Lift the prawns from the marinade and thread onto skewers. Reserve the marinade in the bowl for basting.
Sprinkle the anise seeds over the prawns. Grill for about 5 minutes, turning frequently and basting with the marinade each time you turn them. The prawns are done when the flesh is opaque all the way through and the shells are lightly charred. Serve immediately while very hot.
Notes
Asafoetida (hing) is a dried resin with a sharp, almost unpleasant smell in raw form. When heated in oil or fat, the flavour transforms into something soft and onion-garlic-like. It is used in very small amounts, typically a pinch at a time. Found in Indian speciality shops and online under the names hing or asafoetida. It can be replaced with an extra clove of garlic or a little onion powder, but the characteristic depth disappears.
Kalonji is also known as nigella seeds or black onion seeds. They have a sharp, slightly peppery flavour and can be found in most Indian shops.
Without a grill, the prawns can be cooked in a very hot cast-iron pan or placed under the oven grill element for 4–5 minutes per side.
The prawns can be prepared up to a day ahead — longer marinating gives a stronger flavour, but more than 12 hours is rarely necessary.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
Mango Chutney (Indian Style)
