Aloo gobi mattar
A classic Indian side dish (and a vegan one at that), this celebration of Jersey Royals, cauliflower and peas comes from Asma Khan of Darjeeling Express
Tandoori king prawns
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 4
Skip to ingredients
- 400g king prawns, deshelled with the tails left on
- 2 tsp soft cheese or greek yogurt
- 1 tsp vegetable oilplus 3 tbsp for frying
- 1 garlic clove (6g)
- 3cm piece of ginger (6g)
- 1 tsp salt
- 2 tsp paprika
- ½ tsp chilli powder
- ¾ tsp garam masala
- ½ tsp ground coriander
- ¼ tsp carom seedsground into a powder using a pestle and mortar
- 3 tbsp ghee
- kachumber saladto serve
- 1 limecut into wedges
Nutrition: per serving
- kcal243
- fat21.3g
- saturates7.7g
- carbs0.7g
- sugars0.3g
- fibre1.1g
- protein11.6g
- salt2.36g
Method
step 1
Put all the ingredients apart from the ghee and frying oil in a bowl. Marinate for at least 30 mins.
step 2
Put a tava, crêpe pan or a skillet over a high heat. Carefully brush the ghee and oil all over the pan.
step 3
Once hot, put the prawns flat on the pan. If there is any excess marinade, brush this over them. Reduce the temperature to medium-high and cook for 60-90 seconds. Ensure the pan is well oiled and brush the ghee around the prawns. Turn the prawns over and cook on the other side for 60-90 seconds or until the prawns turn pink.
step 4
Serve with a kachumber salad and wedges of lime.
