Tandoori Jheenga - (Prawns Roasted in Clay Oven)

Ingredients : 12 Jumbo (big sized) prawns

For First Marinade : 4 tbsp lemon Juice, 5 tsp garlic paste, 2.5 tsp ginger paste, 3/4 tsp kashmiri red chilli powder, 1/2 tsp salt.

For Second Marinade : 100 gms yoghurt cheese (chakka dahi), 1/4 cup fresh cream, 2 tbsp lemon juice, 4 tsp garlic paste, 2 & 1/2 tsp ginger paste, a pinch of carom seeds (ajwain), 1 tsp Kashmiri red chilli powder, 1/4 tsp green cardamom (hari ilaichi) powder, 1/4 tsp cinnamon (dalchini) powder, A pinch of clove (laung) powder, A pinch of mace (javitri) powder, A pinch of star anise (chakriphool) powder, skewers for grilling, 2 tsp butter for basting

Preparations : Shell and de-vain the prawns, however retain the tail. Mix all the ingredients of first marinade thoroughly. Marinate the prawns evenly and set aside for 15 minutes. After 15 minutes drain the excess moisture by holding the prawns afloat.

Mix all the ingredients of the second marinade thoroughly. Marinate the prawns evenly. Refrigerate the marinated prawns for 1 hour. Skewer the prawns, touching each other but not overlapping.

Roasting or Grilling : Roast in a moderately hot tandoor or grill on a live charcoal or grill in a pre-heated oven at 400 deg. F, for few minutes. Remove, baste with butter and roast or grill again for 1 minute. Serve hot with green salad.