Name: Kandahar ka Khaas Jheenga
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 12 Prawns (shell but retain the tails; remove veins); Desi Ghee/Clarified Butter (for basting); 60 ml White Wine (dry; 1/4 cup); 60 ml Lemon Juice (1/4 cup); 30 g Garlic Paste (strain; 5 tsp); 15 g Ginger Paste (strain; 2.5 tsp); 10 g Green Chilli Paste (1.75 tsp); Salt; 45 g Shrimp Paste (canned; 1.5 oz); 10 g Kokum Paste (1.75 tsp); 90 ml Cream (6 Tbs); Ajwain (a pinch); 3 g Kashmiri Deghi Mirch Powder (1 tsp); Daalcheeni/Cinnamon Powder (a small pinch); Lavang/Cloves Powder (a small pinch); Salt

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Kandahar ka Khaas Jheenga — Formulation & Method | CuliNect