500g/1.1lb shelled raw king prawns
2 tablespoons lemon juice
Salt to taste
115g/ 4oz plain Greek Yogurt
1tablespoon besan (gram flour), sieved
2 teaspoons ginger puree
2 teaspoons garlic puree
1 teaspoon of ground fennel
1/2 teaspoon garam masala
½ teaspoon ground turmeric
½-1 teaspoon Kashmiri chilli powder
4 tablespoons mustard oil or other cooking oil such as rapeseed
De-vein the prawns and wash them gently. Pat dry with kitchen paper and place in a non-metallic bowl. Add the lemon juice and salt. Mix well and set aside for 15 minutes. Beat the yogurt and gram flour together and add the remaining ingredients. Mix thoroughly and pour this marinade over the prawns. Mix well, cover and refrigerate for 30 minutes or overnight in the fridge. Bring it to room temperature (about 30 minutes) before cooking.
Preheat the grill to high and brush 4 metal skewers generously with oil and thread the prawns onto them leaving approx. ¼” gap between each. Reserve any leftover marinade for basting. You can also use bamboo skewers, but soak them in cold water for 30 minutes first to prevent them burning. Cook the prepared prawns approximately 12cm/5? below the heat source for 3-4 minutes. Brush over any leftover marinade and grill for a further 3-4 minutes. Alternatively, cook over hot charcoal on the barbecue for 5-6 minutes, basting as above.
Serve on a bed of crisp green salad as a starter with a chutney of your choice.
1 medium cauliflower
4 tbsps sunflower or light olive oil
½ tsp black mustard seeds
½ tsp cumin seeds
6-8 fenugreek seeds
1 dried red chilli, torn into pieces
1 medium onion, finely sliced
1 green chilli, chopped
½ tsp ground turmeric
1 tsp ground coriander
½ tsp ground cumin
1 tsp salt or to taste
1 tbsp coriander leaves
Boil the potatoes in their jacket and allow them to cool thoroughly. Boiling in their jacket is important, as the potatoes should be dry, not sticky. Peel and cut them into 2.5cm/1-inch cubes.
Divide the cauliflower into approximately the same sized florets as the cubed potatoes. Blanch them for 2 minutes, drain and plunge into cold water to stop cooking further.
Heat the oil over a medium heat, when hot, but not smoking, throw in the mustard seeds, followed by the cumin, dried chilli and fenugreek (in that order).
Add the onion and green chilli and cook until the onion is golden brown (8-10 minutes), stirring regularly and reducing the heat slightly towards the last 3-4 minutes. Add the ground spices and cook for 1 minute.
Add the potatoes, cauliflower and salt. Sprinkle 3 tablespoons water over the vegetables, mix well and cover the pan. Cook until the vegetables are heated through. Stir in the coriander leaves and remove from the heat.