Tandoori Prawns with Pineapple Salsa

Tandoori Prawns with Pineapple Salsa

Made With Our Malabar Paste -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
10 MINS COOK
This is a wonderful summery dish with delicious coastal Indian flavours and bursts of fruity goodness form the pineapple salsa. The prawns are delicious as they are and can be part of a BBQ platter, or served in a salad, or even just with some lemon juice. 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.
Anjum Signature

Tailored to Taste
This is a wonderful summery dish with delicious coastal Indian flavours and bursts of fruity goodness form the pineapple salsa. The prawns are delicious as they are and can be part of a BBQ platter, or served in a salad, or even just with some lemon juice. 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.
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 chili (or Indian green chili), seeds removed and finely chopped
  • 1 rounded tbsp. fresh 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 ingredient 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 how big the prawns are. You can also cook them in a foil tray on the BBQ for extra smoky flavour.
Tailored to Taste
This is a wonderful summery dish with delicious coastal Indian flavours and bursts of fruity goodness form the pineapple salsa. The prawns are delicious as they are and can be part of a BBQ platter, or served in a salad, or even just with some lemon juice. 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.
  • 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 chili (or Indian green chili), seeds removed and finely chopped
  • 1 rounded tbsp. fresh 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
  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 ingredient 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 how big the prawns are. You can also cook them in a foil tray on the BBQ for extra smoky flavour.
MADE WITH OUR DELICIOUS
Malabar Paste
Our Malabar paste is gentle , rounded but robust and packed full of coastal flavours. Paste of spices, onion, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Malabar sauce from scratch.
£2.50
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125p per 100g
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