Prawn Tandoori

  • 16 large prawns, peeled/deveined
  • 2 tbsp lemon juice
  • 1 tsp sea salt
  • 2 tbsp vegetable oil
  • 2 tbsp melted butter
  • Lemon wedges, to serve

For the marinade

  • 200g natural yoghurt
  • 2 teaspoons Simba Mbili garlic powder.
  • 2.5cm knob of fresh root ginger, peeled and grated
  • 1½ –2 tsp Simba Mbili red chilli powder (can use according to spicy taste)
  • 1 tsp Simba Mbili paprika
  • 1 tsp Simba Mbili garam masala
  • 1 tsp ajwain seeds, toasted
  • ½ tsp sea salt
  • Wash the prawns and pat dry with kitchen paper.
  • Place in a bowl with the lemon juice and salt and toss well to coat.
  • Leave to marinate in the fridge for 15–20 minutes. If using bamboo skewers, soak four in warm water (this will prevent them from scorching under the grill).
  • Mix all the marinade ingredients together in a bowl.
  • Drain the prawns, then place in a clean bowl and pour the marinade over them.
  • Toss well to ensure they are coated all over, then cover and return to the fridge to marinate for 1½ –2 hours.
  • Preheat the grill to the highest setting.
  • Mix the oil and melted butter together in a small bowl.
  • Remove the prawns from the marinade and thread them onto the bamboo or metal skewers.
  • Grill for 8–10 minutes, turning the skewers over and basting the prawns with the oil and butter mix halfway through cooking.
  • Serve the prawn skewers hot, with lemon wedges and a tomato and cucumber salad, if you wish.