Tikka Prawns with Raita2014-09-18
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
A taste of India that one wouldn’t have considered before; delicious with the cool raita.
- 24 large uncooked king prawns
- 1/4 cup(s) tikka paste
- 1 1/2 cup(s) yoghurt
- 1/4 cup(s) finely chopped fresh coriander
- 1/2 teaspoon(s) ground cumin
Shell and devein prawns, leaving tails intact.
Combine paste and 1/2 cup of the yoghurt in small bowl.
Cook prawns, in batches, on heated grill plate (or grill or braai), brushing prawns with paste mixture, until just changed in colour.
Meanwhile, combine remaining yoghurt in small bowl with coriander and cumin.
Serve prawns hot, with raita.