Ingredients:
450 g raw, large peeled prawns
115 g basmati rice
100 g natural yogurt
4 tbsp natural yogurt
2 tbsp tandoori curry paste
1/2 cucumber
A handful chopped fresh mint leaves
Rice, to serve
Mint sprigs, to serve
Lime wedges, to serve (optional)
[Source: channel4]
How To Make:
1. Cook basmati rice in boiling water until tender. Drain.
2. Preheat grill to medium-high.
3. In a bowl, combine 4 tablespoons yogurt, tandoori curry paste. Mix well. Add shrimp, seal until blended. Then place it on foil lined baking sheet. Pour marinade over shrimp. Then bake for 5 minutes until cooked.
4. For the raita: peeled cucumbers, sliced into thin strips. Dry with kitchen paper. Enter in a bowl, add 100 g of yogurt, chopped mint leaves and spices. Mix together.
5. Prepare a serving dish, place the rice, shrimp and raita. Garnish with fresh mint leaves. Serve with lemon wedges.
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