Charcoal Grilled Prawns
|Plain yogurt||1 1⁄2 Cup (24 tbs)|
|Lime juice||8 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Jumbo shrimp/Raw prawns||24 , shelled and deveined|
|Raw cashew nuts||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Ground cardamom||1⁄2 Teaspoon|
Place a muslin tea towel into a colander over a large bowl.
Pour in the yogurt and allow it to drain for at least two hours.
Combine the lime juice with 1 teaspoon of the salt and add the prawns (or shrimp); stir, and let sit for about 5 minutes.
Drain and discard the salted lime juice.
Set prawns aside.
Fry the cashew nuts in oil to a golden brown.
Remove from the oil and discard the oil.
Using a mortar and pestle or food processor, pulverize the cashews to a fine powder.
Place in a bowl and mix in the ginger, garlic, 1/2 teaspoon salt, white pepper, cardamom, mace and, if desired, saffron.
Discard the liquid rendered by the yogurt and pour the yogurt curd into the spices, mixing well.
Add the prawns, coating them thoroughly.
Cover and marinate at room temperature for 2 hours, stirring occasionally.
Remove the prawns from the marinade and thread, six to a skewer, onto four skewers.
Basting occasionally with the marinade, grill on a charcoal fire or under a boiler, 3 inches from the heat source, about 3 minutes on a side, or until cooked through.