Tandoori shrimp

Shrimp balchao

• 1 KG SHRIMPS peeled
• 1 ONION, chopped
• 1 CUP YOGURT
• 1 TBSP LEMON JUICE
• 1 TSP CHILI POWDER
• 1 TSP GARAM MASALA
• 2 EGGS
• 2 TBSP CREAM
• 75 GRAM FLOUR

• 1 KG SHRIMPS, peeled
• 1 ONION, chopped
• 3 TBSP BALCHAO MASALA
• JUICE OF 1/2 LEMON

Mix 1/2 cup yogurt with the onion, chili powder, garam masala, lemon juice and pepper and salt to taste and marinate the shrimp 5 hours. Take them out of the marinade and dry them. Put them on skewers. Mix the remaining yogurt with the cream, eggs and flour for a batter. Dip the shrimp skewers in the batter and put them on a greased baking tray. Bake them 6 minutes at 220 degrees Celsius.

Fry the onion three minutes. Add the masala and stir fry a few minutes until the mixture becomes fragrant. Increase the heat, add the shrimp and stir fry three minutes. Add the lemon juice.