Recipe Description
This recipe and photo were provided by Mission Foods.
Recipe Ingredient
- For the chutney:
- 1 cup fresh mint leaves (chopped)
- 1 cup fresh coriander leaves (chopped)
- 1 green chilli (add more chillies if you want the chutney to be spicy)
- 1/2 inch ginger
- 1 tsp cumin powder
- 2 tbsp lemon juice
- sea salt (to taste)
- 1 cup yougurt (enough for taste and colour)
- Prawn tandoori:
- 4 tsp Greek yogurt
- 2.5 cm ginger (grated)
- 1 clove garlic (grated)
- 5 tsp lemon juice
- sea salt (to taste)
- black pepper (to taste)
- 2 tsp cumin powder
- 1/4 (tsp garam masala)
- 1/2 tsp paprika powder (a little more for colour, if preferred)
- 1/4 tsp turmeric powder
- 10 large Tiger prawns
Instructions
- Combine everything except yogurt in a food processor and blend thoroughly.
- Stir in yogurt until desired consistency.
- Serve.
- Mix all ingredients and marinate for 1 hour.
- Grill for marking and oven at 180 degrees Celsius, Cook for 3 minutes.
- Do not overcook until dry.
- Serve with plain or garlic and herb naan.
For the chutney:
Prawn tandoori: