Ajowan prawn salad

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

Serves: 4

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients:

 

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

For salad:

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

 

Method:

• 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.