Ingredients

  • 150 ml natural yogurt (in my case, full-fat Greek)
  • 2 tsp garam masala (I used the Punjabi Garam Masala from 660 Curries)
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp fennel seeds
  • 1 pinch chilli flakes
  • 20 shell-on king prawns
  • 150 g cherry tomatoes, quartered
  • 2 shallots, sliced
  • 1 bunch of coriander leaves, chopped
  • a handful mint leaves, chopped
  • 1½ tsp toasted black mustard seeds
  • juice of 1 lime, plus wedges to serve
  • basmati rice, to serve

Instructions

  1. Mix natural yoghurt with garam masala, turmeric, ground cumin, fennel seeds and chilli flakes.
  2. Add king prawns and marinade for 30 minutes.
  3. Mix cherry tomatoes with shallots, coriander leaves, chopped mint leaves, toasted black mustard seeds and the lime juice.
  4. Skewer prawns and BBQ or grill until cooked. Serve with tomato kachumber, basmati rice and lime wedges.

Preparation time: 40 minute(s)

Cooking time: 10 minute(s)

Diet tags: Gluten free