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PRAWNS SATAY RECIPE

PRAWNS SATAY RECIPE

INGREDIENTS

  • 500 grams shelled prawns
  • 2 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 2 tsp or as per taste red chilli powder
  • 11/2  tsp tandoori masala powder [ I have used Everest brand ]
  • Salt to taste
  • 2 tsp lemon juice
  • 3 OR 4 TBSP hung curd / yogurt
  • 1 tsp besan [ for binding ]
  • ½ tsp jeera pwdr
  • ½ tsp chaat masala pwdr
  • 1 tsp kasoori methi
  • 1 tsp mustard oil
  • Oil + little butter to fry
  • 1/8 tsp tandoori food colour  [ optional ]

NOTE  – if you don’t have tandoori pwdr , use ½ tsp garam masala pwdr

PREPARATION

  1. Remove the head and devein the prawns . Remove its outer shell and tail. [ You can keep the tail ]
  2. Clean , wash , rub salt all over and keep aside for 5 mins and rinse well.
  3. Pat dry with a kitchen napkin and keep aside .

METHOD

Whisk hung curd  really well till creamy . Mix all dry spices in it one by one . Marinade  is ready .

Apply the marinade all over the fish.

Make sure that the masalas are evenly coated all over .

Refrigerate  for minimum 30 mins or more .

Thread the prawns onto the skewers, either 1 or 2 per skewer .

Heat oil in a pan until  hot.

Place the prawns  carefully and fry it for 2  or 3 minutes.

Then turn with care and cook it for 2 to 3 minutes or until done.

Remember to cook from all sides .Also don’t over cook else it will become hard and rubbery .

*Cooking time depends on the size of the prawns  .

Remove from the pan and drain off the excess oil on kitchen towel or tissue

Serve hot with Mint Chutney and onion rings / lemon and a salad .

*You can sprinkle little chaat masala over the fried fish before serving .

You can give smoky flavour also to the fried fish  – Refer here for the recipe – Paneer angara recipe

NOTES

  1. Adjust masalas as per taste.
  2. You can grill it in the oven also .
  3. You can use medium or any size prawns which is available,
  4. The tail and shell of the prawn maybe retained for better looks, but is optional.
  5. butter adds more flavour .

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