Ingredients
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp cayenne pepper
2 cm fresh ginger, chopped
1 tsp SIDS CRAZY LEMON
1 tbsp lemon juice
1 tbsp tomato purée
½ cup unsweetenend yoghurt
24 raw shelled prawns
½ pineapple, peeled & cubed
MINTED YOGHURT DIPPING SAUCE:--
½ cup unsweetenend yoghurt
¼ cup fresh mint leaves
1 tsp bush honey
Directions
Soak 8 bamboo skewers in water.
For Tandoori Paste, dry roast coriander and cumin seeds in a pan. When fragrant, remove from heat and add cayenne pepper then stir. Place in a Pestle & Mortar, grind then add ginger, SIDS CRAZY LEMON and lemon juice.Transfer to a bowl then add tomato purée and yoghurt. Gently stir prawns in this paste and leave to marinate for 15 minutes.
For Minted Yoghurt Dipping Sauce, blend mint, yoghurt and honey in a jug.
Thread onto the skewers, prawn then pineapple, until you have 3 of each. Char-grill on the BBQ over medium-high heat until cooked, about 2-3 minutes each side.
Serve with the dipping sauce.
History: Tandoori chicken originated in the Punjab just before the independence of India and Pakistan.
