Tandoori king prawns

This is a traditional tandoori recipe slightly adapted and does not contain the bright red food colourings that our take always use

The recipe has a two stage marinade

Calories around 145 per person, based on 100g of prawns per person

The marinade process should be done over night

around 230 calories per serving

Stage one

King prawns handful per person

¾ tsp turmeric

1 tsp chilli powder

2 tsp black pepper

2 tsp salt

4 tbsp white wine vinegar

Stage 2

150 ml Greek natural low fat yogurt

4 cm ginger

6 cloves garlic

2 green chillies

½ tsp garam masala

½ tsp cumin seeds

Stage one

Put the turmeric, chilli powder, pepper, salt and vinegar in a small bowl, mix well then add the prawns and stir well

leave to marinate in the fridge for 30 minutes

Stage 2

Peel and grate the ginger, finely chop the chillis and garlic

whisk the yogurt in a bowl until smooth then stir in the ginger, garlic, chillies, garam masala

Toast the cumin seeds in a dry hot pan until they change to a more pink/red colour, be careful not to burn them

Grind them in a pestle and mortar or spice blender until a powder and add them to the marinade mix and give it a good stir

Spoon this mixture into bowl of prawns until coated, marinate overnight in the fridge

heat the oven to 200C

Remove prawns from the marinade and place in a baking dish

Roast the prawns for 10-15 mins Labels: low fat, Tandoori king prawns, Tandoori, Yogurt marinade