Tandoori prawns with spinach and dill sambal
<p>Take your tastebuds to India with this delicious and flavoursome tandoori barbecued prawns with spinach and dill sambal.</p>
<p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 6 to 8, as part of a shared meal</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<p><em>For the spinach and dill sambal</em></p>
<ul>
<li>1 bunch spinach, washed</li>
<li>3 tablespoons dill, finely chopped</li>
<li>250 g plain yoghurt</li>
<li>2 garlic cloves, peeled and crushed to a paste</li>
<li>2 tablespoons mint, finely chopped</li>
<li>salt and pepper, to taste</li>
</ul>
<p><em>For the tandoori prawns</em></p>
<ul>
<li>60 ml vegetable oil</li>
<li>1 large green chilli, deseeded and chopped</li>
<li>2 teaspoons ginger, peeled and roughly chopped</li>
<li>2 garlic cloves, peeled and roughly chopped</li>
<li>1/2 teaspoon garam masala</li>
<li>1 teaspoon ground cumin</li>
<li>1 tablespoon tikka or tandoori paste (store bought)</li>
<li>2 tablespoons plain yoghurt</li>
<li>18 green king prawns, peeled and deveined (your choice if you want to keep the heads and/or tails on the prawns)</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p><em>For the spinach and dill sambal</em></p>
<ol>
<li>Place the washed spinach in a pot and cook until just wilted. You should not need any water. When cool, squeeze out excess moisture and chop finely.</li>
<li>Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.</li>
</ol>
<p><em>For the tandoori prawns</em></p>
<ol>
<li>Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.</li>
<li>Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.</li>
<li>Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.</li>
<li>Transfer to serving platter and serve with the spinach and dill sambal.</li>
</ol>
<p style="text-align: justify;"><strong>Hot tip:</strong> Garam masala, a popular Indian powder mix, is often addedto a dish at a late stage of cooking as a flavouring agent. Itcan be bought at supermarkets and Asian grocery stores.</p>
<p><img width="199" height="226" src="https://oversixtydev.blob.core.windows.net/media/34314/spirit-house_frontcover_hr_199x226.jpg" alt="Spirit House _frontcover _HR (3)" style="float: right;"/></p>
<p style="text-align: left;"><em>Recipe courtesy of </em>Spirit House The Cookbook<em> by Helen Brierty & Annette Fear, published by <span style="text-decoration: underline;"><strong><a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a></strong></span>, RRP $49.99, available from all good bookstores or online.</em></p>
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