Seafood can be simple, satisfying, and healthy, and doesn’t have to be something home cooks shy away from in the kitchen. Shrimp is an especially good dinner option, as it is the seafood that is arguably the most collectively enjoyed, and shrimp dishes can be as sophisticated or simple. This simple prawn salad takes a mere 30 minutes to pull together but looks fantastic and tastes delicious. It’s all down to the tasty Indian flavours of ajowan seeds, turmeric, garam masala and mango pickle. This is a lovely fresh, crunchy salad with a hint of spice.
Ajowan prawn salad
Preparation time: 15 minutes
Cooking time: 15 minutes
Large raw prawns, cleaned, peeled and de- veined – 500 grams
Lemon – 1
Natural plain yogurt – 250 grams
Garlic paste – 3 teaspoons
Turmeric powder – ½ spoon
Garam masala – 1 teaspoon
Ajowan seeds – 1 ½ teaspoon
Salt to taste
Oil – 3 table spoons
Sliced red onions – 150 grams
Sliced bell peppers (yellow/ red / green) – 150 grams)
De-seeded tomato slices – 100 grams
Iceberg lettuce – 150 grams
Cucumber – 150 grams
Cherry tomatoes – 3 – 4 nos
Mango pickle – 4 table spoons
- Squeeze the half the lemon over the prawns, mix well and keep aside.
- Mix the yoghurt with the remaining ingredients except the oil and the coriander, add the prawns to the marinade and refrigerate for 2- 3 hours.
- Grill the prawns on a griddle, turning once. Allow to cool for 30/ 40 minutes
- Mix in the remaining ingredients with mango pickle and server cold, sprinkle with chopped coriander and lemon juice. Your salad is ready to serve.