Tandoori Prawns with Pineapple Salsa
Tandoori Prawns with Pineapple Salsa
SERVES 3
5 MINS PREP
COOKS IN 20 MINS
This is a wonderful summery dish with delicious coastal Indian flavours and bursts of fruity goodness form the pineapple salsa. The prawns are delicious as they are and can be part of a BBQ platter, or served in a salad, or even just with some lemon juice. Here, they are paired with a fruity pineapple salsa, but I have also written a delicious, refreshing herby dressing to drizzle over them. At a BBQ, we love to serve them with our fiery maple glazed chicken, our grilled paneer and vegetable skewers, naan or pitta and lots of salad and vegetable sides.
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Ingredients
- 3 tbsp. The Spice Tailor Malabar Curry Paste
- 180g large raw king prawns, shelled and deveined
- 5 tbsp. thick coconut yoghurt (some brands are thicker than others, we like the thick creamy ones like Coconut Collaborative)
For the salsa
- 120g fresh pineapple, small dice
- 2 tbsp. red onion, finely chopped
- 1 tbsp. red chili (or Indian green chili), seeds removed and finely chopped
- 1 rounded tbsp. fresh chopped coriander
For the Green Goddess style dressing (optional)
- 10g fresh mint leaves, washed
- 30g fresh coriander, leaves and stalks, washed
- 2 good tbsp. mayonnaise
- 1 rounded tbsp. crème fraiche or Greek yoghurt (ideally full fat)
- ½-3/4 tbsp. white wine or cider vinegar
Method
- In a bowl, mix the paste and yoghurt.
- Add the prawns and marinate for a few minutes while you make the salsa.
- Mix the ingredients for the salsa.
- If you are making it, blitz together the ingredient for the dressing with a blender.
- Grill the prawns on a preheated griddle pan, pressing down to char for 1-2 minutes on each side or until cooked, depending how big the prawns are. You can also cook them in a foil tray on the BBQ for extra smoky flavour.
Ingredients
- 3 tbsp. The Spice Tailor Malabar Curry Paste
- 180g large raw king prawns, shelled and deveined
- 5 tbsp. thick coconut yoghurt (some brands are thicker than others, we like the thick creamy ones like Coconut Collaborative)
For the salsa
- 120g fresh pineapple, small dice
- 2 tbsp. red onion, finely chopped
- 1 tbsp. red chili (or Indian green chili), seeds removed and finely chopped
- 1 rounded tbsp. fresh chopped coriander
For the Green Goddess style dressing (optional)
- 10g fresh mint leaves, washed
- 30g fresh coriander, leaves and stalks, washed
- 2 good tbsp. mayonnaise
- 1 rounded tbsp. crème fraiche or Greek yoghurt (ideally full fat)
- ½-3/4 tbsp. white wine or cider vinegar
Method
- In a bowl, mix the paste and yoghurt.
- Add the prawns and marinate for a few minutes while you make the salsa.
- Mix the ingredients for the salsa.
- If you are making it, blitz together the ingredient for the dressing with a blender.
- Grill the prawns on a preheated griddle pan, pressing down to char for 1-2 minutes on each side or until cooked, depending how big the prawns are. You can also cook them in a foil tray on the BBQ for extra smoky flavour.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Malabar Curry Paste
Our Malabar curry paste is gentle, rounded but robust and packed full of coastal flavours.
