This succulent seafood recipe is perfect to serve as part of an Indian banquet. While you marinate the prawns in a range of dried and fresh spices and herbs, whip up a curry, steam some jasmine rice and serve with raita. Delicious!
- 12-14 large raw prawns, cleaned, shelled and deveined
- 1 tsp turmeric powder
- ½-1 tsp chilli powder
- ½ tsp salt
- ½ tsp garam masala
- 2 tsp chopped fresh ginger
- 1 tsp chopped fresh garlic
- 1 tbsp fresh coriander leaves
- 2 tbsp lime or lemon juice
- vegetable or olive oil, for shallow frying
- 1 medium cucumber
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 finely chopped small fresh chilli, deseeded
- 2 cups whisked yoghurt
- ½ tsp chilli powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 1 hour 15 minutes
Sprinkle the cleaned, shelled and deveined prawns with turmeric, chilli, salt and garam masala. Set aside for 15-20 minutes.
Blend ginger, garlic, coriander leaves and lime/lemon juice to a smooth paste in a food processor. Rub the paste into the prawns and leave to marinate for 1 hour.
Heat the oil and shallow-fry prawns, turning them until they they are cooked.
For the raita, peel the cucumber, cut and discard seeds. Grate the cucumber. Fold the grated cucumber, salt, pepper and chilli into the lightly whisked yoghurt. Sprinkle with chilli powder and serve it cold.