Tandoori Prawns with Pineapple Salsa Recipe

This is a wonderful summery dish with delicious coastal Indian flavours and bursts of fruity goodness from the pineapple salsa.

You can serve the prawns as they are or drizzled with lemon juice. Alternatively, add them to a salad, or serve them as part of a BBQ platter.

Here, they are paired with a fruity pineapple salsa, but I have also written a delicious, refreshing herby dressing to drizzle over them.

At a BBQ, we love to serve them with our fiery maple glazed chicken, our grilled paneer and vegetable skewers, naan or pitta and lots of salad and vegetable sides.

Tandoori Prawns with Pineapple Salsa Recipe

Heat Level: Mild
Serve Size: 4 serves
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

• 3 tbsp. The Spice Tailor Malabar Paste
• 180g large raw king prawns, shelled and deveined
• 5 tbsp. thick coconut yoghurt (some brands are thicker than others, we like the thick creamy ones like Coconut Collaborative)

For the salsa

• 120g fresh pineapple, small dice
• 2 tbsp. red onion, finely chopped
• 1 tbsp. red chilli (or Indian green chilli), seeds removed and finely chopped
• 1 rounded tbsp. freshly chopped coriander

For the Green Goddess style dressing (optional)

• 10g fresh mint leaves, washed
• 30g fresh coriander, leaves and stalks, washed
• 2 good tbsp. mayonnaise
• 1 rounded tbsp. crème Fraiche or Greek yoghurt (ideally full fat)
• ½-3/4 tbsp. white wine or cider vinegar

Method

1. In a bowl, mix the paste and yoghurt.
2. Add the prawns and marinate for a few minutes while you make the salsa.
3. Mix the ingredients for the salsa.
4. If you are making it, blitz together the ingredients for the dressing with a blender.
5. Grill the prawns on a preheated griddle pan, pressing down to char for 1-2 minutes on each side or until cooked, depending on how big the prawns are. You can also cook them in a foil tray on the BBQ for extra smoky flavour.

You can purchase the kits from The Spice Tailor website.