Dum Ka Jhinga

Ingredients

• 20-25 medium prawns, peeled, cleaned and deveined 
• Melted butter for brushing
• First marinade
• Salt to taste
• ½ teaspoon turmeric powder
• ½ lemon
• Second marinade
• ¾ cup hung yogurt
• 1½ tablespoons ginger-garlic paste
• 1 teaspoon green chilli paste
• ½ cup grated processed cheese
• 1 teaspoon lemon juice
• Salt to taste
• White pepper powder to taste
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• ¼ cup mayonnaise 
• Gravy
• 2 tablespoons oil
• 3-4 green cardamoms
• 1 bay leaf
• 1 black cardamom
• 4-5 cloves 
• 4-5 black peppercorns
• 1 cup onion paste
• 1 tablespoon ginger-garlic paste
• 1 teaspoon green chilli paste
• A large pinch of saffron + for garnish
• Salt to taste
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• ½ teaspoon yellow chilli powder
• 1 tablespoon cashewnut paste
• 1 cup coconut milk
• Fresh coriander leaves 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 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, mix and saute till fragrant.
4. Add onion paste, mix and saute for 5 minutes. 
5. Add ginger-garlic paste and green chilli paste, mix well and saute 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 in it 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 cashewnut paste and mix well. Add coconut milk and mix well. 
11. Add the prawns and mix well. Add ½ cup water and mix and cook for 1-2 minutes.
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 leaves and saffron strands and serve hot.