Ingredients

• 500 gm - cleaned prawns
• 75 ml - vinegar
• 1 tbsp - garlic paste
• 2 tsp - Kashmiri chilli powder
• 1 tsp - mustard powder
• 1/2 tsp - turmeric powder
• 1 tsp - cumin powder
• 1 tsp - black pepper powder
• Salt to taste
• 2 tbsp - oil
• extra oil got grilling
• For Goan Sauce:
• 2.5 tsp - Kashmiri chilli powder
• 1 tsp - cumin powder
• 1/2 tsp - black pepper powder
• 1/2 tsp - cloves powder
• 1 tsp - mustard powder
• 1 tsp - turmeric powder
• 1 tbsp - garlic paste
• 2 tsp - ginger paste
• 2 tbsp - vinegar
• 1 cup - tomato puree
• 1/2 cup - water
• Salt to taste
• 3 tbsp - oil

How to Make Goan Prawn Grill

• Mix all the masala ingredients and oil together and pour over the prawns, marinate for 30 mins.
• Thread the prawns on bamboo skewers, passing the skewer through the entire length of prawns.
• Heat a thick griddle and place the skewers on it.
• Pour oil around and the prawns and grill till the prawns are cooked, turning over the skewers half way through cooking.
• Serve them as starters or arrange the skewers on a bed of steamed rice and pour the Goan sauce over it.
• For Goan Sauce:
• Mix Kashmiri chilli powder, cumin, pepper, cloves, mustard, turmeric, garlic-ginger paste with vinegar. Fry it well in oil.
• Add salt and tomato puree and water and simmer till thick.
• Serve.