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Manjit’s favourite succulent crispy prawns are marinated overnight with olive oil, garlic, and a hint of black pepper and served soaked in the chef’s special butter sauce.
JHINGA – TANDOORI (Prawn) – Shelled jumbo prawns marinated with exotic Manjit’s special spices and yogurt; traditionally cooked in a tandoor which makes the prawns appetising and delicious.
Jumbo prawns cooked through a creamy, flavourful coconut sauce along with capsicum, ginger, and carom seeds, an aromatic curry for sure!!!
Prawns marinated in ginger and garlic simmered in fresh coconut cream, which is then finished with a shot of Malibu for a tropical hit to those taste buds.
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