Grilled Masala Prawns With Pineapple-Mint Raita

Photo: pixen

Ingredients

Large Fresh PrawnsRed or Green Capsicums-seeded& cut to bite size wedges

Green Chillies to taste

4 tablespoons Oil

1 tablespoon For Mustard Masala: Ground Mustard Seeds (I used freshly grounded 1 tablespoon Pounded Ginger

1 teaspoon Tbl Pounded Garlic 2 Honey

1 teaspoon tsp Salt ¾ Ground Cumin

3/4 teaspoon Ground Tumeric

For Pineapple-Mint Raita:

200 grams Plain Natural Yoghurt-unsweetened

100 grams Finely diced ripe Pineapple

3 tablespoons finely chopped fresh Mint leaves

1/4 teaspoon Ground Black Pepper

Small pinch of salt

Garnish:

Extra Mint

Preparation

Remove heads and shells from prawns but leave the tails on. Devein the prawns.

Mix all the Masala ingredients together n a large bowl. Add prawns, stir and rub to coat prawns with the mix..Cover and allow to marinade in the fridge for 30 minutes.

Make raita just before serving: combine all ingredients in a bowl and mix well.

Thread the prawns onto the satay sticks, alternating them with capsicum wedges or Green chillies. Brush lightly with oil and grill until cooked through and lightly charred at the edges. Cook about 2-3 minutes each side, turning once.

Serve prawns hot, garnished with mint leaves and with raita on the side.