Achari theenga, pickled spiced prawns

Achari theenga, pickled spiced prawns

An achari theenga recipe, or pickled spiced prawns, that illustrates the rich marinated flavours used in Rajasthani cuisine.

Achari theenga, pickled spiced prawns

If you prefer your prawns in curry form, give this Goan prawn curry a go.

  • Serves icon Serves 4
  • Time icon Takes 35 minutes to make, plus marinating

An achari theenga recipe, or pickled spiced prawns, that illustrates the rich marinated flavours used in Rajasthani cuisine.

If you prefer your prawns in curry form, give this Goan prawn curry a go.

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
  • ½ tsp ground turmeric
  • ½ tsp crushed cumin seeds
  • 1 tbsp chopped fresh dill
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Prawn recipes

Griddled king prawns with warm salad

Prawns are so adaptable – here raw king prawns are...

Save recipe icon Save recipe icon Save recipe

Friday night dinners

Turkish chicken shish kebab

Marinated meat, spices, sharp pickles and citrus, offset with a...

Save recipe icon Save recipe icon Save recipe

Healthy chicken recipes

Sweet and spicy chicken skewers

Marinated in yogurt, honey and mustard then grilled to charred,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.