Tandoori prawns with spinach and dill sambal
Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal.
Serves: 6 to 8, as part of a shared meal
Ingredients:
For the spinach and dill sambal
- 1 bunch spinach, washed
- 3 tablespoons dill, finely chopped
- 250 g plain yoghurt
- 2 garlic cloves, peeled and crushed to a paste
- 2 tablespoons mint, finely chopped
- salt and pepper, to taste
For the tandoori prawns
- 60 ml vegetable oil
- 1 large green chilli, deseeded and chopped
- 2 teaspoons ginger, peeled and roughly chopped
- 2 garlic cloves, peeled and roughly chopped
- 1/2 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 tablespoon tikka or tandoori paste (store bought)
- 2 tablespoons plain yoghurt
- 18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)
Method:
For the spinach and dill sambal
- Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.
- Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.
For the tandoori prawns
- Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.
- Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.
- Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.
- Transfer to serving platter and serve with the spinach and dill sambal.
Hot tip: Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores.
Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by New Holland Publishers, RRP $49.99, available from all good bookstores or online.
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