Ingredients
- ½ cup tandoori paste
- 2 tablespoons yoghurt
- 500 grams packet frozen I&J The Finest Raw Prawns - Tail Off, thawed
- 2 tablespoons extra virgin olive oil
- 1 onion, grated
- 1 teaspoon finely grated fresh ginger
- ¼ teaspoon ground cardamom
- 270ml can coconut milk
- ½ cup roasted cashew nuts, ground
- Fresh coriander, for garnish
- Coconut rice and pappadums, for serving
Raw Prawns Tail Off
Method
STEP 1Combine tandoori paste and yogurt in a bowl. Add drained I&J Prawns and stir well to coat. Marinate in fridge for 2-4 hours.
STEP 2
Heat oil in a saucepan over medium heat. Cook onion, ginger and cardamom for 10 minutes, stirring regularly. Add coconut milk and ground cashew nuts. Bring to a simmer and season to taste. Adjust consistency with extra water, if required.
STEP 3
Meanwhile, cook prawns on a chargrill or frypan for 4 minutes, turning halfway.
STEP 4
Gently stir prawns through sauce and serve immediately garnished with coriander. Serve with coconut rice and pappadums.
Tips
Cook prawns in 2 batches for best charring. For best flavour, chill in the fridge for 8 hours or overnight before serving.