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Tandoori prawns with spinach and dill sambal

<p>Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6 to 8, as part of a shared meal</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the spinach and dill sambal</em></p> <ul> <li>1 bunch spinach, washed</li> <li>3 tablespoons dill, finely chopped</li> <li>250 g plain yoghurt</li> <li>2 garlic cloves, peeled and crushed to a paste</li> <li>2 tablespoons mint, finely chopped</li> <li>salt and pepper, to taste</li> </ul> <p><em>For the tandoori prawns</em></p> <ul> <li>60 ml vegetable oil</li> <li>1 large green chilli, deseeded and chopped</li> <li>2 teaspoons ginger, peeled and roughly chopped</li> <li>2 garlic cloves, peeled and roughly chopped</li> <li>1/2 teaspoon garam masala</li> <li>1 teaspoon ground cumin</li> <li>1 tablespoon tikka or tandoori paste (store bought)</li> <li>2 tablespoons plain yoghurt</li> <li>18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p><em>For the spinach and dill sambal</em></p> <ol> <li>Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.</li> <li>Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.</li> </ol> <p><em>For the tandoori prawns</em></p> <ol> <li>Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.</li> <li>Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.</li> <li>Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.</li> <li>Transfer to serving platter and serve with the spinach and dill sambal.</li> </ol> <p style="text-align: justify;"><strong>Hot tip:</strong> Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores.</p> <p><img width="199" height="226" src="https://oversixtydev.blob.core.windows.net/media/34314/spirit-house_frontcover_hr_199x226.jpg" alt="Spirit House _frontcover _HR (3)" style="float: right;"/></p> <p style="text-align: left;"><em>Recipe courtesy of </em>Spirit House The Cookbook<em> by Helen Brierty &amp; Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</em></p> <p style="text-align: left;"><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>

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