- Serves: 2
- Cook Time: 5 minutes
- Prep Time: 20 minutes plus 30 mins marinating
- Effort: easy
For the green chutney (hara chutni)
- 10 g fresh mint leaves
- 40 g fresh coriander leaves
- ½ clove garlic
- ¼ small onions, chopped
- 1-2 green chillies, chopped (depending on how hot you like it)
- 7 shelled raw pistachio nuts, chopped
- ¼ tsp dried mango powder, or dried pomegranate powder
- 1 tbsp lemon juice, or to taste
- 30 ml water
For the marinade
- 175 g strained, Greek-style yogurt
- 50 g ground mustard seeds
- 1 tsp malt or white wine vinegar
- 5 g ginger, peeled
- 10 g cloves garlic, peeled
- pinch turmeric
- ½ tsp red chilli powder
- 2 tbsp mustard oil, or any mild oil
- ¼ tsp garam masala
For the prawns
- 8-10 large king prawns, shelled with the tail left intact and de-veined
- 1 tbsp butter, melted
- leaves lettuce
- ½ lemons, juice only
- 1 tsp chaat masala
- halves of limes
- sliced tomatoes
- sliced red onions
1. Preheat the oven to 200C/gas 6.
2. Oil a baking tray and soak 2 wooden skewers in cold water, for about 30 minutes.
3. For the marinade: put all the ingredients in a food processor or hand blender and blend to a smooth purée.
4. Put the prawns in the marinade and leave for 30 minutes, or longer if possible.
5. Skewer the prawns onto the wooden skewers and place on the baking tray. Bake in the oven for 4 minutes. Baste with the melted butter and cook for another 1-2 minutes or until the prawns are done.
6. For the chutney: put all the ingredients into a food processor or blender and blend until smooth.
7. To serve: put the lettuce on serving plates and put the prawns on top. Drizzle over a little lemon juice and sprinkle with chaat masala. Garnish with some lime halves, sliced tomato and red onion and some green chutney on the side.
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