Tandoori prawns with lemon rice

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.