Steps
- Combine the fenugreek, turmeric, garam masala, tamarind puree, cayenne pepper, garlic, tomato paste, and 100ml of olive oil in a medium bowl. Season with salt and 1/4 teaspoon of ground black pepper. Add the prawns and mix well to coat evenly. Cover with plastic wrap and refrigerate overnight to marinate.
- Soak 8 bamboo skewers in water for 10 minutes. Thread the prawns onto the skewers. Preheat a barbecue or chargrill pan to high heat. Add the skewered prawns and cook for 2-4 minutes on each side or until fully cooked.
- Meanwhile, combine the yoghurt with 1/4 cup (60ml) of lemon juice in a small bowl, seasoning with salt and pepper to taste. In a large bowl, combine the qukes, onion, and mint, tossing gently to mix. Serve the prawns with the cucumber salad and yoghurt dressing on the side.
