What's Cooking

Nariel Jhinga



  • 150gm prawn
  • 100gm coconut (fresh)
  • 20ml coconut milk
  • 50ml yoghurt
  • 25gm ginger and garlic paste
  • 50gm cashew nuts, broken
  • 5gm lemon zest
  • One green chilli
  • Pinch of cardamom powder
  • Salt to taste


  • Shell, devein and clean the prawns. Wash and pat dry.
  • First marinate with ginger garlic paste, lemon zest and salt, set aside for 10 minutes.
  • Mix coconut milk, powder, yoghurt and set aside again 10 minutes.
  • Mix rest of the ingredients inside the prawns and set aside for 10 minutes.
  • Then cook in the tandoori charcoal for a few minutes till the prawns are ready.
  • Do not overcook the prawns. And serve immediately.

By Chef Binay Singh,
Chef de cuisine,
Sheraton Hyderabad Hotel

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