Tandoori-style Prawns with Green Chutney and Raita
Ingredients
Prawns
- 2 teaspoons each ground cumin and ground coriander
- 1 teaspoon each ground turmeric, ground cinnamon and kashmiri chilli powder
- ½ teaspoon smoked paprika
- 5cm piece ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 3 tablespoons tomato paste
- 2 tablespoons each lemon juice and olive oil
- ½ cup Greek yoghurt
- ¼ teaspoon salt
- 16 whole large prawns or prawn cutlets
Raita
- ⅓ telegraph cucumber
- 1 cup Greek yoghurt
- 1 teaspoon mustard seeds
Green chutney
- ½ cup coriander leaves, finely chopped
- 1 green chilli, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¼ teaspoon chaat masala
- sea salt
Instructions
- 1
Prawns - Heat a frying pan over a medium heat, add the spices and briefly toast until aromatic.
- 2
Prawns - Blitz the ginger and garlic in a food processor until fine. Add the spices, tomato paste, lemon juice, olive oil, yoghurt and salt and blitz to combine.
- 3
Prawns - Place the prawns in a large flat roasting dish and pour over the marinade. Cover and refrigerate for at least 2 hours.
- 4
Prawns - Heat the barbecue to medium-high and grill the prawns for 2 minutes each side, basting with sauce regularly.
- 5
Raita - Grate the cucumber, then, using your hands, squeeze out any excess water. Place in a bowl with the remaining ingredients and set aside.
- 6
Green Chutney - Combine all the ingredients in a bowl and season with salt to taste. Add a little water if the sauce is too thick.
- 7
To serve: Serve the prawns topped with the chutney, alongside the raita.
