20 large raw prawns, peeled, tail on
2 tablespoons lemon juice
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
4 tablespoons canola oil
1 teaspoon ground cumin
1⁄2 teaspoon cayenne pepper and ground turmeric
1-2 firm but ripe mangoes
2 tablespoons vegetable oil
1 small red onion, thinly sliced
1 clove garlic, thinly sliced
1 teaspoon cumin seeds
1 teaspoon each black and yellow mustard seeds
1⁄4 -1⁄2 teaspoon chilli flakes
1⁄2 cup thick yoghurt
1⁄4 cup roasted cashew nuts, roughly chopped
10 x 13 cm wooden skewers
Serve with a Chickpea and Masala Dip as an Indian Platter.
Marinade: Combine the ingredients in a large bowl and stir in the prawns, turning well to coat. Cover and refrigerate for 2 hours. Thread two prawns onto each skewer.
Preheat a barbecue or sauté pan with a little vegetable oil. Grill the prawns in batches until golden and just cooked through.
Salad: Peel the mangoes and slice the flesh from both sides of the stone. Cut into bite-sized pieces.
Heat the oil in a sauté pan and add the onion. Sauté until tender and golden then add the remaining ingredients and cook until fragrant. Be careful not to let the garlic burn.
To serve: Place the mango on a serving dish and drizzle over the yoghurt. Spoon the spice mixture over the top and scatter with the cashew nuts. Serve the prawns alongside.