Achari theenga, pickled spiced prawns

Achari theenga, pickled spiced prawns
  • 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.

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

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.

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