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    Tandoori Jingha (King Prawns) with Mint and Coriander Chutney

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    Tandoori Jingha (King Prawns) with Mint and Coriander Chutney

    The fresh-flavoured chutney - which functions as a dipping sauce - can be made well in advance or while the prawns are marinating. They are then simply grilled quickly at the last minute.

    • Preparation time: 40 minutes, plus marinating
    • Cooking time: 15 minutes
    • Total time: 55 minutes, plus marinating 55 minutes

    Serves: 8


    • 24 tiger prawns
    • Melted butter, to baste
    • Marinade
    • 4 fat cloves garlic, crushed
    • 6cm-piece ginger, peeled and grated
    • 2 tsp lemon juice
    • Salt and freshly ground pepper
    • 200g Greek strained natural yogurt
    • 2 tsp chilli powder
    • 2 tsp garam masala
    • Mint and Coriander Chutney
    • 300g Greek strained natural yogurt
    • 1 large bunch mint, leaves only, chopped
    • 2 bunches coriander, leaves only, chopped
    • 2 tbsp diced fresh ginger
    • Juice of 2 lemons
    • 2 green chillies, deseeded and finely chopped
    • Salt and white pepper
    • 1 tsp sugar


    1. Wash the prawns. Remove the shells, leaving the tails on, slit the prawns down the back and remove the dark digestive cord, if they have it. Mix all the ingredients for the marinade and add the prawns. Chill for 2½ hours. If you want to serve the prawns on wooden skewers, put them to soak in cold water now.
    2. Make the chutney: put all the ingredients in a blender and process. Blend in short bursts if you want a coarse chutney, or a long, continuous blend for a smoother finish.
    3. Preheat the grill to high. Thread 3 marinated prawns on to each of 8 skewers, drizzle with a little butter, and grill until cooked through and starting to caramelise; 2 minutes or so each side. Turn regularly and baste with more butter once during the cooking. Serve hot, with the chutney.

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