Spicy Tandoori Prawns with Pineapple Salsa
Spicy Tandoori Prawns with Pineapple Salsa
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- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 200g large king prawns, deveined
- 1 tbsp plain yoghurt
- 1-2 tsp vegetable oil
For the Salsa
- 120g fresh pineapple, small dice
- 2 tbsp red onion, finely chopped
- 1 tbsp red chili (or Indian green chili), seeds removed finely chopped
- 1 rounded tbsp fresh chopped coriander
- Marinade the prawns in the tandoori marinade from the pouch if you have time.
- Place the prawns onto a foil lined or lightly oiled baking tray and place under a high grill for 4 minutes until charred and just cooked.
- Drizzle over the oil after 3 minutes. Or, alternatively, heat a non-stick frying pan on high heat and once hot, place the prawns into the pan and drizzle with a little oil. Cook for 1-2 minutes and turn over and cook for a further 1-2 minutes. Turn the heat down if the prawns are charring too much.
- Mix the plain yoghurt with the mint chutni from the chutni pouch.
- Mix the ingredients for the salsa and add the tandoori seasoning from the sachet to taste (we add 2-3 good pinches of it).
- Serve the prawns on a platter then scatter the pineapple salsa over the prawns and serve with the minted yoghurt.
- 1 pack of The Spice Tailor Spicy Tandoori Marinade Kit
- 200g large king prawns, deveined
- 1 tbsp plain yoghurt
- 1-2 tsp vegetable oil
For the Salsa
- 120g fresh pineapple, small dice
- 2 tbsp red onion, finely chopped
- 1 tbsp red chili (or Indian green chili), seeds removed finely chopped
- 1 rounded tbsp fresh chopped coriander
- Marinade the prawns in the tandoori marinade from the pouch if you have time.
- Place the prawns onto a foil lined or lightly oiled baking tray and place under a high grill for 4 minutes until charred and just cooked.
- Drizzle over the oil after 3 minutes. Or, alternatively, heat a non-stick frying pan on high heat and once hot, place the prawns into the pan and drizzle with a little oil. Cook for 1-2 minutes and turn over and cook for a further 1-2 minutes. Turn the heat down if the prawns are charring too much.
- Mix the plain yoghurt with the mint chutni from the chutni pouch.
- Mix the ingredients for the salsa and add the tandoori seasoning from the sachet to taste (we add 2-3 good pinches of it).
- Serve the prawns on a platter then scatter the pineapple salsa over the prawns and serve with the minted yoghurt.
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Tandoori food refers to grilled/roasted skewers of meat and vegetables cooked in a charcoal- fuelled tandoor oven. The flavours are reminiscent of a BBQ char, but with savoury and spicy Indian flavours. If you are already a tandoori fan and love some heat, our Spicy Tandoori Marinade Kit is sure to be your new best friend! The marinade evokes that delicious restaurant tandoori taste, full of yoghurt tang, ginger, garlic, heat and spices.
For Indian chefs, tandoori food takes a lot of training to master. But, with ovens and grills to hand - and now our Tandoori Marinade Kits too - you can achieve that sought-after, mouth-watering marriage of spiced yoghurt coating and chary smokiness in minutes. We love using these kits to add bags of flavour to oven-roasted meats and veggies in the winter - and to add an Indian twist to classic BBQ food in the summer.
