Tandoori Prawn Skewers with Chappatis
- 175 g Plain flour; plus extra for
- ; dusting
- 120 ml Warm water
- 2 tb Sunflower oil; about
- 1 Garlic clove
- 1 150 gram car natural yoghurt
- 1 ts Ground cumin
- 1/2 ts Hot chilli powder
- 1/2 ts Ground turmeric
- Few drops red food colouring
- 225 g Raw tiger prawns; shelled
- -and
- ; de-veined, leaving
- ; tails intact
- 1 10 cm piece cucumber
- 1 Red chilli
- 1 Handful fresh basil leaves
- Good pinch ground paprika;
- -plus extra for
- ; dusting
- 1 Lemon; halved and pips
- ; removed
- 1 Lemon for garnish
- Salt and freshly ground
- -black pepper
1 Sift the flour into a food processor and season. With the motor running,
pour in the water and add 1 tbsp sunflower oil to make a soft dough.
2 Turn the dough out onto a floured work surface and knead briefly until
smooth. Cover with a clean tea towel and set aside.
3 Finely chop the garlic and place in a shallow non-metallic dish. Stir in
the yoghurt with the spices and food colouring.
4 Season, add the prawns, turn to coat and set aside to marinate. Season
well with salt. Peel, seed and dice the cucumber and place in a bowl.
5 Cut the chilli in half, remove the seeds and finely chop. Add to the
cucumber, tear up the basil and add, stirring to combine.
6 Sprinkle over the paprika and squeeze the lemon juice on top. Season and
set aside for the flavours to infuse. Heat a large frying pan.
7 Cut off a golf ball-sized piece of dough and roll out on a lightly
floured surface to a 10cm/4" round.
8 Add a little oil to the frying pan and cook the chappati for two minutes
on each side until puffed up and golden. Drain on kitchen paper.
9 Thread the prawns on to 6 x 15cm/6" bamboo skewers and turn in the
remaining yoghurt mixture. Generously brush the griddle pan with oil and
add the skewers.
10 Cook for 1-2 minutes on each side until lightly charred, basting in any
remaining yoghurt mixture.
11 Arrange three skewers on a plate with some cucumber relish and a
chappati. Dust the plate with paprika and lemon halves and serve
immediately.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
pour in the water and add 1 tbsp sunflower oil to make a soft dough.
2 Turn the dough out onto a floured work surface and knead briefly until
smooth. Cover with a clean tea towel and set aside.
3 Finely chop the garlic and place in a shallow non-metallic dish. Stir in
the yoghurt with the spices and food colouring.
4 Season, add the prawns, turn to coat and set aside to marinate. Season
well with salt. Peel, seed and dice the cucumber and place in a bowl.
5 Cut the chilli in half, remove the seeds and finely chop. Add to the
cucumber, tear up the basil and add, stirring to combine.
6 Sprinkle over the paprika and squeeze the lemon juice on top. Season and
set aside for the flavours to infuse. Heat a large frying pan.
7 Cut off a golf ball-sized piece of dough and roll out on a lightly
floured surface to a 10cm/4" round.
8 Add a little oil to the frying pan and cook the chappati for two minutes
on each side until puffed up and golden. Drain on kitchen paper.
9 Thread the prawns on to 6 x 15cm/6" bamboo skewers and turn in the
remaining yoghurt mixture. Generously brush the griddle pan with oil and
add the skewers.
10 Cook for 1-2 minutes on each side until lightly charred, basting in any
remaining yoghurt mixture.
11 Arrange three skewers on a plate with some cucumber relish and a
chappati. Dust the plate with paprika and lemon halves and serve
immediately.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
