Barbecued Spiced Prawns with Yoghurt and Cucumber Salad
10h 4m·Indian
Barbecued Spiced Prawns with Yoghurt and Cucumber Salad
Ingredients
Prawn Marinade
- 1 tbsp fenugreek seeds (see note), ground
- 1 tsp turmeric
- 1 tsp garam masala
- 1/4 cup (60g) tamarind puree (see note)
- 1 tsp cayenne pepper
- 3 garlic cloves, crushed
- 2 tsp tomato paste
- 1/2 cup (125ml) olive oil
- 16 (about 1.4kg) extra large king prawns, peeled, deveined
Cucumber Salad & Dressing
- 1 cup (200g) natural yoghurt
- 1/3 cup (80ml) lemon juice
- 8 (500g) qukes (see note), quartered lengthways, halved widthways
- 1/2 white onion, thinly sliced
- 1 cup spearmint leaves
Instructions
3 steps
- 1
Combine fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste and 100ml olive oil in a medium bowl. Season with salt and 1/4 teaspoon ground black pepper. Add prawns and stir to evenly coat. Cover with plastic wrap and place in fridge overnight to marinate.
- 2
Soak 8 bamboo skewers in water for 10 minutes. Thread prawns among skewers. Preheat a barbecue or chargrill pan on high. Add the prawns and cook for 2-4 minutes each side or until cooked.
- 3
Meanwhile, combine yoghurt with 1/4 cup (60ml) lemon juice in a small bowl. Season with salt and pepper. Combine qukes, onion and mint in a large bowl and toss gently to combine. Serve prawns with cucumber salad and yoghurt dressing.
Progress
0 / 3 steps
