Easy Main Indian

Seared king prawns with fresh lime pickle

Name: Seared king prawns with fresh lime pickle
Yield: 2
Cuisine: /indian
Ingredients: 380g yoghurt; Juice of 1 1/2 limes; Juice of 1/2 lemon; 3 garlic cloves, crushed; 20.00 ml mango powder (optional); 20.00 ml pomegranate molasses; 1 tsp each chaat masala (from Indian food shops) and sweet paprika; 80ml olive oil; 8 large green prawns, halved lengthways; 1 carrot, coarsely grated; 1 Lebanese cucumber, coarsely grated; Coriander leaves, mint leaves and warmed roti, to serve; 1 tsp brown mustard seeds; 125ml rice wine vinegar; 110g caster sugar; 1/2 tsp chaat masala; 3 limes, peeled, chopped; 1/4 fresh coconut, flesh coarsely grated

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by Jessi Singh

Nov 02, 2018

The crunchy texture of seared prawns pairs perfectly with the light zest of fresh limes.

150g Greek yoghurt, plus extra 1 cup (380g)
Juice of 1 1/2 limes
Juice of 1/2 lemon
3 garlic cloves, crushed
1 tbs mango powder (optional)
1 tbs pomegranate molasses
1 tsp each chaat masala (from Indian food shops) and sweet paprika
1/3 cup (80ml) extra virgin olive oil
8 large green prawns, halved lengthways
1 carrot, coarsely grated
1 Lebanese cucumber, coarsely grated
Coriander leaves, mint leaves and warmed roti, to serve

Fresh lime pickle

1 tsp brown mustard seeds
1/2 cup (125ml) rice wine vinegar
1/2 cup (110g) caster sugar
1/2 tsp chaat masala
3 limes, peeled, chopped
1/4 fresh coconut, flesh coarsely grated

Method

1.

Combine yoghurt, juice of 1 lime, lemon juice, garlic, mango powder, if using, pomegranate molasses, chaat masala, paprika and 2 tbs oil in a bowl. Add prawns, toss to coat, cover and chill for 45 minutes to marinate.
2.

Meanwhile, for the fresh lime pickle, combine mustard seeds, vinegar, sugar and chaat masala in a saucepan over low heat. Cook, stirring constantly, until sugar dissolves. Remove from heat and add lime. Stand and cool to room temperature.
3.

To make the raita, combine extra yoghurt, carrot, cucumber and remaining lime juice in a bowl and season to taste.
4.

Heat remaining 2 tbs oil in large frypan over medium heat. In 2 batches, add prawns and cook for 1 1/2 minutes, then turn and cook for a further 1 minute or until just cooked through.
5.

Drain lime pickle, transfer to a serving bowl and stir through coconut.
6.

Place prawns on a serving platter, scatter with coriander and mint, and serve with lime pickle, raita and roti alongside.