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
Marinade the prawns in the tandoori marinade from the pouch if you have time.
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.
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.
Mix the plain yoghurt with the mint chutni from the chutni pouch.
Mix the ingredients for the salsa and add the tandoori seasoning from the sachet to taste (we add 2-3 good pinches of it).
Serve the prawns on a platter then scatter the pineapple salsa over the prawns and serve with the minted yoghurt.
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