Tikka prawns with red onion & coconut chutney

For the prawns, in a large bowl, combine the lime zest and juice, a third of the spice mix, the oil, ginger, garlic and a pinch of salt. Tip in the prawns, mix well, cover and leave to marinate for 30 minutes. In a small bowl, stir the remaining spice mix into the mayo and chill until needed.

For the chutney, put the onion in a bowl with the lime juice and a pinch of salt. Stir and set aside. Heat the oil in a large frying pan over a medium heat and fry the mustard seeds for a few minutes until fragrant. Add the ginger, cook for 30 seconds, then stir this mixture into the onion with the grated carrot and coconut.

Fire up your barbecue. Once the coals have a thin layer of white ash, place the prawns on the grill and cook for 2-3 minutes on each side until nicely charred, cooked through and pink. If they char too quickly, move them to the sides of the barbecue, where it’s cooler, to give them a chance to cook through. Transfer to a platter and serve with the lime wedges, chutney and tikka mayo