Barbecued spiced prawns with yoghurt and cucumber salad

Serves 4

1 tbs fenugreek seeds*, ground
1 tsp turmeric
1 tsp garam masala
¼ cup (60g) tamarind puree*
1 tsp cayenne pepper
3 garlic cloves, crushed
2 tsp tomato paste
½ cup (125ml) olive oil
16 (about 1.4kg) extra large king prawns*, peeled, deveined
1 cup (200g) natural yoghurt
1/3 cup (80ml) lemon juice
8 (500g) qukes*, quartered lengthways, halved widthways
½ white onion, thinly sliced
1 cup spearmint leaves

1. Combine fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste and 100ml olive oil in a medium bowl. Season with salt and ¼ tsp ground black pepper. Add prawns and stir to evenly coat. Cover with plastic wrap and place in fridge overnight to marinate.


2. Soak 8 bamboo skewers in water for 10 minutes. Thread prawns among skewers. Preheat a barbecue or chargrill pan on high. Add the prawns and cook for 2-4 minutes each side or until cooked.


3. Meanwhile, combine yoghurt with ¼ cup (60ml) lemon juice in a small bowl. Season with salt and pepper. Combine qukes, onion and mint in a large bowl and toss gently to combine. Serve prawns with cucumber salad and yoghurt dressing.

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* Fenugreek seeds are small, slightly bitter seeds that are often used in curries. Available from delicatessens and by mail order from www.herbies.com.au.

* Tamarind puree, made from tamarind pods, has a distinctively sour taste. Available in the Asian section of most major supermarkets.

* Qukes are baby cucumbers and are available at most major supermarkets.

* Substitute with 24 medium green prawns.

Cheat’s tip

Classic barbecued prawns are easily jazzed up by introducing various marinades. No time to make your own curry paste? A good quality Indian-style curry paste can be bought as a substitute.

Recipes & food preparation: Lisa Featherby. Photography: Scott Hawkins. Styling: Amber Keller.