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

  1. [For the chutney] : Combine everything except yogurt in a food processor and blend thoroughly.
  2. Stir in yogurt until desired consistency. Serve.
  3. [Prawn tandoori] : 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.

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