Spicy Tandoori Prawns with Pineapple Salsa

Spicy Tandoori Prawns with Pineapple Salsa

Made With Our Spicy Tandoori Marinade Kit -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
10 MINS COOK
These delicious prawns can be made on the BBQ but taste best seared in a really hot pan. Serve with the fresh, spicy salsa on the side.
Anjum Signature

Ingredients
  • 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
Method
  1. Marinade the prawns in the tandoori marinade from the pouch if you have time.
  2. 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.
  3. 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.
  4. Mix the plain yoghurt with the mint chutni from the chutni pouch.
  5. Mix the ingredients for the salsa and add the tandoori seasoning from the sachet to taste (we add 2-3 good pinches of it).
  6. 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
  1. Marinade the prawns in the tandoori marinade from the pouch if you have time.
  2. 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.
  3. 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.
  4. Mix the plain yoghurt with the mint chutni from the chutni pouch.
  5. Mix the ingredients for the salsa and add the tandoori seasoning from the sachet to taste (we add 2-3 good pinches of it).
  6. Serve the prawns on a platter then scatter the pineapple salsa over the prawns and serve with the minted yoghurt.
MADE WITH OUR DELICIOUS
Spicy Tandoori Marinade Kit
Our tandoori marinade is a paste that coats your ingredient saving lots of marinating time. It comes with tandoori seasoning and a chutni. Delicious with red meat, chicken, fish, prawns, paneer or vegetables.
£2.50
( / )
147p per 100g
Free delivery on order over £25
Order before 12pm
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