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

Method

1. 1

   Mix the prawns with the tandoori spice paste and 3 tbsp of the yogurt. Leave to marinate for 15 minutes.

2. 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. 3

   Heat the vegetable oil in a large frying pan or griddle over high heat.

4. 4

   Cook the marinated prawns for 2–3 minutes per side until cooked through and lightly charred.

5. 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.