Nimbu Jhinga

Nimbu Jhinga

hung curd
garam masala power
refined oil
chilli powder
ginger-garlic paste
lime juice
prawns
150 gms
2 tsp
3 tsp
2 tsp
20 gms
4 tsp
8

Instructions

1. De-shell the prawns, discard heads, and split it lengthwise to remove the veins. Marinate it in lemon juice, hung curd, garam masala powder, ginger garlic paste, and chilli powder for a minimum of 30 minutes.

2. Mount it on a skewer to shallow fry till it is cooked. Remove the skewers and serve it with mint chutney.