Tikka prawns with spinach and cumin rice
Indian curry paste
¼ cup(s), (75g) tikka masala paste
Low-fat natural yoghurt
¼ cup(s), (60ml)
300 g, (buy 600g) peeled, tails intact
Microwave white rice
450 g, 90 second basmati rice
2 tsp, (seeds)
Baby spinach leaves
2 tbs, to serve
1 x 3 second spray(s)
- Combine the curry paste, ½ cup (140g) yoghurt and 1 tablespoon lemon juice in a medium bowl. Add the prawns and toss to combine. Set aside for 5 minutes.
- Meanwhile, cook the rice in the microwave following packet instructions.
- Heat the oil in a medium non-stick frying pan over high heat. Cook the cumin, stirring, for 1 minute or until fragrant. Add the spinach and cook, stirring, for 1 minute or until just wilted. Add the remaining lemon juice and cook for 1 minute. Add the cooked rice and toss to combine. Set aside and cover to keep warm.
- Preheat a chargrill or barbecue on medium-high and lightly spray with oil. Chargrill the prawns, turning, for 3-4 minutes or until the prawns change colour and are cooked through. Combine the remaining yoghurt and the chopped coriander in a small bowl. Season with salt and pepper. Serve the tikka prawns with rice and yoghurt mixture. Top with coriander sprigs.