Ingredients

• 10 tiger prawns, shelled.
• 30 ml curd.
• 2 tbsp - garam masala powder.
• 3 tsp - yellow chilli powder.
• 1 tsp - ginger garlic paste.
• 1 tsp - carom seeds, powdered.
• 1 tsp - lime juice.
• 1 tsp - Chaat masala powder.
• 3 tbsp - oil.
• Yellow colour as required.
• Salt to taste.

How to Make Prawn nissa

• Hang the curd in a muslin cloth for about 2 hours till all whey is drained out of it.
• Beat the curd, mix with all ingredients except prawns and chaat masala.
• Clean prawns and marinate in mixture for about 8 hours/overnight.
• Thread the prawns on a skewer and grill over charcoal till cooked.
• Sprinkle chaat masala, squeeze lemon juice and serve on a bed of sliced tomatoes and capsicum.