Tandoori Prawns with Lime-Yogurt Dip

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· 30 raw jumbo king prawns, peeled

· 3tbsp sunflower oil

For dip:

· Zest of 1 large lime

· 500g yogurt

· A large handful of mint leaves

· Salt and pepper, to taste

· 1tsp nigella seeds

For marinade:

· 4tbsp yogurt

· 1tbsp ginger, peeled and finely chopped

· 1tsp paprika

· 2tsp garam masala

· Juice of 1 large lime

· Salt and pepper, to taste

To serve:

· 1 cucumber, peeled and cut into short batons

· Lime wedges

· Mint leaves


To make the dip, whiz together lime zest, yogurt and mint leaves in a food processor until the mint is finely chopped. Add a tablespoon of cold water, season to taste and whiz again briefly. Take out into a serving bowl, cover and chill. Before serving, place a small frying pan over a medium heat. Add the nigella seeds and toast lightly for a minute or until they release a lovely aroma and sprinkle over the dip. Prepare the marinade by mixing together yogurt with the ginger, paprika, garam masala and lime juice, and season to taste.

To prepare prawns, making a small incision down the length of each prawn's back; if necessary, pull away and discard the black digestive cord. Rinse the prawns and pat dry then thread on to skewers (if using wooden skewers, soak them in cold water for 30 minutes before using) and transfer to a shallow dish. Coat thoroughly in the marinade, cover and chill for 30 minutes. Preheat a grill or griddle pan on high. Wipe off the excess marinade from the prawns and brush with oil. Place on the pan or under the grill for about four to six minutes, turning until they are pink and cooked through. Arrange with cucumber and lime on a platter. Garnish with mint leaves and serve with the dip.