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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.