Tandoori prawns with spinach and dill sambal

Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal.

Serves: 6 to 8, as part of a shared meal

Ingredients:

For the spinach and dill sambal

• 1 bunch spinach, washed
• 3 tablespoons dill, finely chopped
• 250 g plain yoghurt
• 2 garlic cloves, peeled and crushed to a paste
• 2 tablespoons mint, finely chopped
• salt and pepper, to taste

For the tandoori prawns

• 60 ml vegetable oil
• 1 large green chilli, deseeded and chopped
• 2 teaspoons ginger, peeled and roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1/2 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 tablespoon tikka or tandoori paste (store bought)
• 2 tablespoons plain yoghurt
• 18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)

Method:

For the spinach and dill sambal

1. Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.
2. Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.

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For the tandoori prawns

1. Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.
2. Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.
3. Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.
4. Transfer to serving platter and serve with the spinach and dill sambal.

Hot tip: Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores.

Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by New Holland Publishers, RRP $49.99, available from all good bookstores or online.

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