Tikka prawns with raita
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Quicker than takeaway (and better for you too), these Indian-style prawns are fast and fabulous
Ingredients
Tikka masala paste
2 tbs
99% fat-free, plain Greek yoghurt, unsweetened
300 g
Raw peeled prawns
600 g, peeled, tails intact
Basmati rice
¾ cup(s)
Frozen green peas
1 cup(s)
Lebanese cucumber
1 medium, cut into 1cm pieces
Fresh mint
2 tbs, shredded
Canola oil
1 tbs
Fruit chutney
¼ cup(s), (mango)
Instructions
1
Combine curry paste and ½ cup (140g) yoghurt in a medium bowl. Add prawns and toss to coat. Marinate for 10 minutes.
2
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.
3
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.
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