Tandoori prawns with lemon rice
These baked prawns are served hot over a banana leaf with some lemon rice and poppadums for the ultimate comfort food treat
| PREP TIME | 3 h |
|---|---|
| COOK TIME | 30m |
| SERVES | 4 |
For the tandoori prawns
600g jumbo prawns with tail, deveined and cleaned
30g yoghurt, hung
30g fresh yoghurt
10ml mustard oil
5g salt
5g green chillies, chopped
10g garlic, chopped
For the lemon rice
150ml corn oil
5g mustard seeds
5g white urad lentils
2 dried red chillies
1g curry leaves
150g red onion, chopped
10g turmeric powder
100ml lemon juice
500g rice, steamed or boiled
1. For the tandoori marinade, mix all ingredients except the prawns to form a paste. Add prawns to the marinade and leave for at least 3 hours.
2. For the lemon rice, heat corn oil in a pan. Add mustard seeds and when they crackle, add the urad lentils. Cook till they become golden brown and then add the red chillies and curry leaves. When they crackle, add the onions and sauté till translucent.
3. Add the turmeric powder, sauté for a few more minutes, then add the lemon juice. When the mixture comes to a boil remove from heat and mix into the cooked rice.
4. Skewer the prawns and cook in a tandoor oven or on an oiled tray in a conventional oven at 250°C for about 5 minutes. Serve the prawns hot over a banana leaf with the lemon rice and some poppadums.