- 150 gram(s) natural yogurt
- 30 mls curry paste
- the zest and juice of 1 lemon
- 15 mls freshly chopped coriander.
- 20 raw tiger prawns
- lime wedges,
1. Preheat the grill to medium. Mix together yogurt , curry paste , zest and juice of lemon and coriander. Remove heads and shells of prawns, keeping the tails intact. Lay each prawn on its back and make a shallow slit lengthwise along the centre, taking care not to cut all the way through. Open out. Add the prawns to the yogurt marinade and gently toss to coat. Remove prawns and grill for 2-3min on each side until pink. Meanwhile, tip yogurt marinade into a small pan and heat for 2-3min until piping hot. Serve prawns with the sauce, some lime wedges , warm mini naans and a salad of cucumber, red onion and coriander.