These spicy tandoori-style prawns are always a crowd-pleaser!
Makes: 16
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
METHOD
Prawns: Heat a frying pan over a medium heat, add the spices and briefly toast until aromatic.
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.
Place the prawns in a large flat roasting dish and pour over the marinade. Cover and refrigerate for at least 2 hours.
Heat the barbecue to medium-high and grill the prawns for 2 minutes each side, basting with sauce regularly.
Raita: Grate the cucumber, then, using your hands, squeeze out any excess water. Place in a bowl with the remaining ingredients and set aside.
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.
To serve: Serve the prawns topped with the chutney, alongside the raita.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!