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Recipes
Achari theenga, pickled spiced prawns
recipe
By
Meena Pathak and Sunil Menon
Serving instructions
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Serves 4
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Takes 35 minutes to make, plus marinating
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Rating
Rajasthan is an arid region, famous for its marinated food to make up for its lack of vegetables. These pickled spiced prawns, perfectly illustrate the rich use of spices and herbs to create this tasty dish.
Ingredients
- 20 fresh tiger or large prawns, peeled with tail shells on and deveined
- Squeeze of lemon juice
- 200g plain yogurt
- 2 tbsp Patak's Medium-Hot Lime Pickle, puréed
- 2 garlic cloves, crushed
- 1/2 tsp ground turmeric
- 1/2 tsp crushed cumin seeds
- 1 tbspp chopped fresh dill
Method
- 1. Put the prawns into a large mixing bowl with the squeeze of lemon juice.
- 2, In a separate bowl, mix the remaining ingredients. Pour over the prawns and stir well. Leave in the fridge to marinate for a couple of hours. Meanwhile, soak the skewered in cold water for 30 minutes.
- 3. Thread 5 prawns onto each skewer and grill under a medium heat for 6-8 minutes, turning once, until cooked.
- 4. Serve with salad leaves, wedges of lime and raita for dipping.