For ➍24 large prawns, thawed*
300 g yogurt
1 tbs paprika
2 ts ground cumin
½ ts curcuma
¼ ts cayenne pepper
1 tbs grated ginger
4 cloves garlic, crushed
½ ts salt
vegetable oil
salad:
1 cucumber
1 tomato
1 green pepper
juice of 1 lemon
75 g freshly grated coconut
salt
Clean the prawns. Remove shells.
Stir the yogurt. Add the spices. Put the prawns in the marinade. Ensure that all shrimp are covered with yogurt. Leave at least 2 h to marinate in a cool place.**
Peel the cucumber. Cut into small cubes.
Halve the tomato, remove seeds and cut into small cubes.
Chop the pepper.
Mix with the cucumber and tomato. Add the lemon juice and coconut. Season with salt.
Put the prawns on 4 skewers. Grill in a grill pan or barbecue.
Serve with cucumber salad and naan or basmati rice.
*Replace with fish with firm meat like monkfish fillets.
**When using the refrigerator, get the prawns out 10 m before grilling to get to room temperature.
