Tikka prawns with raita
Tikka masala paste
99% fat-free plain Greek yoghurt
Raw peeled prawns
600 g, peeled, tails intact
Frozen green peas
1 medium, cut into 1cm pieces
2 tbs, shredded
¼ cup(s), (mango)
- Combine curry paste and ½ cup (140g) yoghurt in a medium bowl. Add prawns and toss to coat. Marinate for 10 minutes.
- Meanwhile, cook rice following packet instructions, adding peas for last 2 minutes of cooking. Drain. Place remaining yoghurt, cucumber and mint in a small bowl. Mix raita to combine.
- Heat oil in a large non-stick frying pan over high heat. Cook prawns, turning, for 3–4 minutes or until cooked through. Divide rice mixture among plates and top with prawns, raita and extra mint. Serve with chutney and lime wedges.