Tandoori Prawns with Pineapple Salsa - Recipe by The Spice Tailor

Ingredients

3 Tbs The Spice Tailor Malabar paste
180 g large raw King prawns, shelled and deveined
5 Tbs thick coconut yoghurt

For the salsa:

120 g fresh pineapple, diced
2 Tbs red onion, finely chopped
1 Tbs red chili (or Indian green chili), seeds removed and finely chopped
1 Tbs fresh chopped coriander

Green Goddess dressing (optional):

10 g fresh mint leaves, washed
30 g fresh coriander, leaves and stalks, washed
2 Tbs mayonnaise
1 Tbs crème fraiche or Greek yoghurt (ideally full fat)
1/2- 3/4 Tbs 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 ingredients 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.

Credits: The Spice Tailor

Photo Credits: The Spice Tailor