Masala Prawns and Khachumber

Masala Prawns and Khachumber

When I saw this in one of the latest OLIVE magazines, really nothing more but a continuous text recipe in the Menu Spy section, without so much as a distinctive ingredient list or let alone a picture, I felt a strange urge to prepare the recipe…


Recipe: Masala Prawns and Khachumber

Summary: Indian-spiced prawns on a tomato-and-mint salad

Ingredients

  • 150 ml natural yogurt (in my case, full-fat Greek)
  • 2 tsp garam masala (I used the Punjabi Garam Masala from 660 Curries)
  • 1 tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp fennel seeds
  • 1 pinch chilli flakes
  • 20 shell-on king prawns
  • 150 g cherry tomatoes, quartered
  • 2 shallots, sliced
  • 1 bunch of coriander leaves, chopped
  • a handful mint leaves, chopped
  • 1½ tsp toasted black mustard seeds
  • juice of 1 lime, plus wedges to serve
  • basmati rice, to serve

Instructions

  1. Mix natural yoghurt with garam masala, turmeric, ground cumin, fennel seeds and chilli flakes.
  2. Add king prawns and marinade for 30 minutes.
  3. Mix cherry tomatoes with shallots, coriander leaves, chopped mint leaves, toasted black mustard seeds and the lime juice.
  4. Skewer prawns and BBQ or grill until cooked. Serve with tomato kachumber, basmati rice and lime wedges.

Preparation time: 40 minute(s)

Cooking time: 10 minute(s)

Diet tags: Gluten free

Number of servings (yield): 2

My rating 4 stars:  ★★★★☆ 1 review(s)

Copyright © www.foodfreak.de.


My Asian grocery has Black Tiger prawns which have been deveined but are shell-on, so there is a long slit in the back of the prawn – makes removing the shells a snap, and some of the marinade can seep through.

We didn’t skewer the prawns but grilled them in a grill pan. The taste is mild but aromatic, something suitable for those who like Indian food, but not the hot kind. A great summer dish, and the salad worked really well with the prawns. I will undoubtedly make this again – maybe on a charcoal grill next time.

Since the original recipe is from the August 2011 issue of OLIVE magazine, I submit this to the Magazine Monday event at Cream Puffs in Venice.

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