Tandoori prawn skewers with chappatis
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | grams | Plain flour; plus extra for |
| ; dusting | ||
| 120 | millilitres | Warm water |
| 2 | tablespoons | Sunflower oil; about |
| 1 | Garlic clove | |
| 1 | 150 gram car natural yoghurt | |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Hot chilli powder |
| ½ | teaspoon | Ground turmeric |
| Few drops red food colouring | ||
| 225 | grams | Raw tiger prawns; shelled and |
| ; de-veined, leaving | ||
| ; tails intact | ||
| 1 | 10 cm piece cucumber | |
| 1 | Red chilli | |
| 1 | Handful fresh basil leaves | |
| Good pinch ground paprika; plus extra for | ||
| ; dusting | ||
| 1 | Lemon; halved and pips | |
| ; removed | ||
| 1 | Lemon for garnish | |
| Salt and freshly ground black pepper | ||
Directions
1 Sift the flour into a food processor and season. With the motor running, pour in the water and add 1 tbsp sunflower oil to make a soft dough.
2 Turn the dough out onto a floured work surface and knead briefly until smooth. Cover with a clean tea towel and set aside.
3 Finely chop the garlic and place in a shallow non-metallic dish. Stir in the yoghurt with the spices and food colouring.
4 Season, add the prawns, turn to coat and set aside to marinate. Season well with salt. Peel, seed and dice the cucumber and place in a bowl.
5 Cut the chilli in half, remove the seeds and finely chop. Add to the cucumber, tear up the basil and add, stirring to combine.
6 Sprinkle over the paprika and squeeze the lemon juice on top. Season and set aside for the flavours to infuse. Heat a large frying pan.
7 Cut off a golf ball-sized piece of dough and roll out on a lightly floured surface to a 10cm/4" round.
8 Add a little oil to the frying pan and cook the chappati for two minutes on each side until puffed up and golden. Drain on kitchen paper.
9 Thread the prawns on to 6 x 15cm/6" bamboo skewers and turn in the remaining yoghurt mixture. Generously brush the griddle pan with oil and add the skewers.
10 Cook for 1-2 minutes on each side until lightly charred, basting in any remaining yoghurt mixture.
11 Arrange three skewers on a plate with some cucumber relish and a chappati. Dust the plate with paprika and lemon halves and serve immediately.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.