• Prep Time 10 minutes
  • Cook Time 60 minutes
  • Serving For 3 People
  • Difficulty Easy

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

    For the chutney:
  1. Combine everything except yogurt in a food processor and blend thoroughly.
  2. Stir in yogurt until desired consistency.
  3. Serve.
  4. Prawn tandoori:
  5. Mix all ingredients and marinate for 1 hour.
  6. Grill for marking and oven at 180 degrees Celsius, Cook for 3 minutes.
  7. Do not overcook until dry.
  8. Serve with plain or garlic and herb naan.

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