With prawns marinated twice grilled and then simmered in a flavourful (coconut) and rich gravy (read cashew paste and saffron) this prawn preparation is supremely delicious. DUM KA JHINGA Ingredients 20-25 medium prawns peeled cleaned and deveined Melted butter for brushing First marination Salt to taste ½ tsp turmeric powder ½ lemon Second marination ¾ cup hung yogurt 1½ tbsps ginger-garlic paste 1 tsp green chilli paste ½ cup grated processed cheese 1 tsp lemon juice Salt to taste White pepper powder to taste ½ tsp garam masala powder ¼ tsp turmeric powder ¼ cup mayonnaise Gravy 2 tbsps oil 3-4 green cardamoms 1 bay leaf 1 black cardamom 4-5 cloves + for sprinkling 4-5 black peppercorns 1 cup onion paste 1 tbsp ginger-garlic paste 1 tsp green chilli paste A large pinch of saffron + for garnish Salt to taste ¼ tsp turmeric powder ½ tsp garam masala powder ½ tsp yellow chilli powder 1 tbsp cashew nut paste 1 cup coconut milk Fresh coriander sprigs for garnish Method 1. Take prawns in a large bowl. Add salt turmeric powder and squeeze the juice of lemon into it and mix well. Set aside to marinate for 5-10 minutes. 2. Take hung yogurt in another large bowl. Add ginger-garlic paste green chilli paste processed cheese lemon juice salt white pepper powder garam masala powder turmeric powder and mayonnaise and whisk well. Add the marinated prawns into it and mix well. Set aside for 1 hour. 3. To make the gravy heat oil in a pan. Add green cardamoms bay leaf black cardamom cloves and black peppercorns and cook till fragrant. 4. Add onion paste mix and cook till light golden. 5. Add ginger-garlic paste and green chilli paste and mix well. Cook for 1-2 minutes. 6. Add saffron salt turmeric powder and garam masala powder and mix well. Add yellow chilli powder and mix well. 7. Add ½ cup water mix and cook for 2-3 minutes. Take the pan off the heat. 8. Thread the prawns on to skewers. 9. Brush some melted butter in a non-stick electric grill pan. Place the prawns skewers on them and cook on high heat for 2-3 minutes. Flip and cook the other side for 2-3 minutes as well. Brush some melted butter. 10. Place the gravy back on heat. Add cashew nut paste and mix well. Add coconut milk and mix well. 11. Add the prawns and mix well. Add ½ cup water and mix. 12. Take some hot charcoal pieces in a stainless steel bowl and place it in the middle of the gravy sprinkle cloves and drizzle melted butter. Cover and let the smoke infuse for 1-2 minutes. Remove the bowl and switch the heat off. 13. Transfer into a serving bowl garnish with coriander sprigs and saffron strands. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor #SanjeevKapoor #dumkajhinga #prawnsrecipe sanjeev kapoorsanjeev kapoor recipesanjeev kapoor recipeskhana khazanachef sanjeev kapoorkhana khazana recipesmasterchef sanjeev kapoorindian recipesmaster chefindian foodrecipesdum jhingadum ka jhingadum jhinga recipehow to make dum ka jhingaprawn curryprawns currycreamy prawn curryprawn curry recipecreamy prawn curry recipehow to make dum jhinga recipehow to make prawns currydum prawns recipeदम का झींगाझींगा