Tandoori-Spiced Prawns with Minted Raita & Flatbreads
Ingredients
- 500 g raw king prawns, peeled
- 250 g natural yogurt
- 3 tbsp tandoori spice paste
- 4 flatbreads
- 1 cucumber
- 15 g fresh mint leaves
- 1 lemon
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 31.7 g
- Carbohydrate
- 42.4 g
- of which sugars
- 9.5 g
- Fat
- 10.4 g
- of which saturates
- 2.5 g
- Fibre
- 4.2 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the prawns with the tandoori spice paste and 3 tbsp of the yogurt. Leave to marinate for 15 minutes.
- 2
Grate the cucumber and squeeze out the excess water. Mix with the remaining yogurt, chopped mint, and a pinch of salt to make the raita.
- 3
Heat the vegetable oil in a large frying pan or griddle over high heat.
- 4
Cook the marinated prawns for 2–3 minutes per side until cooked through and lightly charred.
- 5
Warm the flatbreads in a dry pan or under the grill. Serve the prawns on the flatbreads with a generous dollop of raita and lemon wedges.
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