Tandoori prawn naans recipe
Richly spiced prawns are matched with a creamy, refreshing raita and piled on top of grilled naan breads in this Indian-inspired midweek meal, on the table in less than half an hour.
See method- Serves 4
- 15 mins to prepare and 10 mins to cook
- 307 calories / serving
Ingredients
- 1 tbsp tikka or tandoori curry powder
- 2 tbsp sunflower oil
- 1 tbsp Greek yogurt
- 1 lime, zested and juiced
- 170g pack frozen large king prawns, defrosted
- 1 red onion, cut into chunks
- 1 yellow pepper, seeded and sliced
- 1 red pepper, seeded and sliced
- 4 small or medium naan breads
For the raita
- 1 ripe tomato, chopped
- 100g cucumber, seeded and diced
- 1 tsp granulated sugar or agave nectar
- 5 tbsp Greek yogurt
- 1 garlic clove, crushed
- handful fresh mint leaves, roughly chopped
Each serving contains
- Energy
- 1280kJ 307.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 1.2g
- Sugars
- 9g
of the Reference intake
Carbohydrate 36.9gProtein 15.4gFibre 3.6g
Method
- Pre-heat the grill to high. In a medium bowl, mix together the curry powder, 1 tbsp sunflower oil, the yogurt and the lime zest. Stir in the defrosted king prawns, then season with black pepper and set aside.
- Arrange the onion and peppers on a baking tray lined with foil. Toss with the remaining 1 tbsp oil and season. Grill, turning frequently, for 7-8 mins, until tender and starting to char.
- Meanwhile, combine the tomato, cucumber, sugar or agave and lime juice in a bowl. Season and set aside for 5 minutes, then drain any excess juice and add the yogurt, garlic and mint.
- Skewer the prawns onto 3 or 4 metal skewers and lay on the baking tray on top of the veg. Grill for 2 mins then turn and cook for a further 1-2 mins, until golden.
- Meanwhile, warm the naan bread according to pack instructions. Remove the prawns from the skewers and pile onto the naan with the vegetables and some of the raita.
- Tip: For a veggie twist, try swapping the prawns for chunks of paneer.
- See more Prawn recipes
