Bada jhinga chutt putta

Bada jhinga chutt putta

Hot and spicy tiger prawns

Mr Todiwala's Bombay
Helen Cathcart

A hot yet delectable masala that is ideal for king prawns, lobsters, crab and the like for grilling directly over a barbecue or chargrill, in a tandoor, or under a grill.


Quantity Ingredient
12-16 large whole king prawns
1 teaspoon ground turmeric
1 1/2 tablespoons lime juice


Quantity Ingredient
8-10 large red chillies
1 1/2 tablespoons lime juice
8-10 garlic cloves
5 cm piece fresh ginger
1 teaspoon cumin seeds
1 heaped teaspoon coriander seeds
12-15 black peppercorns
2 tablespoons fresh tamarind pulp
salt, to taste
2 tablespoons sunflower or rapeseed oil, plus extra for cooking


  1. You may wish to remove the heads from the prawns first, but the head cooks well, tastes very good and helps prevent too much shrinkage. Butterfly the prawns by slitting down the back of the shell, with a small, sharp knife, not quite right through the flesh and opening up. Remove the black vein that runs down the length of the body.
  2. Wash the prawns and dry on paper towels. Mix the turmeric with half the lime juice and rub it into the split prawns.
  3. Remove the stems from the chillies and put them in a blender or small food processor. Add the remaining marinade ingredients and purée to a fine paste. Taste for seasoning. The marinade should be hot and tangy.
  4. Spread the marinade all over the prawns. Place them in a covered container and marinate in the refrigerator for several hours.
  5. When cooking the prawns directly over a chargrill or barbecue the heat should be high to seal fast, but not intense. If too hot, the prawns will char and the marinade will not cook well.
  6. Brown the prawns shell side up first for a couple of minutes, turn over and cook until cooked through and bright pinky-red. If the heat is perfect the prawns should not take more than 5–6 minutes to cook.
  7. Peel and enjoy.
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