These spicy tandoori-style prawns are always a crowd-pleaser!
2 teaspoons each ground cumin and ground coriander
1 teaspoon each ground turmeric, ground cinnamon and kashmiri chilli powder
½ teaspoon smoked paprika
5cm piece ginger, roughly chopped
4 cloves garlic, roughly chopped
3 tablespoons tomato paste
2 tablespoons each lemon juice and olive oil
½ cup Greek yoghurt
¼ teaspoon salt
16 whole large prawns or prawn cutlets
⅓ telegraph cucumber
1 cup Greek yoghurt
1 teaspoon mustard seeds
½ cup coriander leaves, finely chopped
1 green chilli, finely chopped
1 clove garlic, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
¼ teaspoon chaat masala
Prawns: Heat a frying pan over a medium heat, add the spices and briefly toast until aromatic.
Blitz the ginger and garlic in a food processor until fine. Add the spices, tomato paste, lemon juice, olive oil, yoghurt and salt and blitz to combine.
Place the prawns in a large flat roasting dish and pour over the marinade. Cover and refrigerate for at least 2 hours.
Heat the barbecue to medium-high and grill the prawns for 2 minutes each side, basting with sauce regularly.
Raita: Grate the cucumber, then, using your hands, squeeze out any excess water. Place in a bowl with the remaining ingredients and set aside.
Green Chutney: Combine all the ingredients in a bowl and season with salt to taste. Add a little water if the sauce is too thick.
To serve: Serve the prawns topped with the chutney, alongside the raita.