Turmeric Spiced Prawns With Yoghurt And Cucumber Salad

Turmeric Spiced Prawns With Yoghurt And Cucumber Salad

Create a vibrant Turmeric Spiced Prawns dish paired with a refreshing yoghurt and cucumber salad. Featuring fresh prawns marinated in earthy turmeric, these prawns are lightly sautéed to golden perfection. The creamy yoghurt and crisp cucumber offer a cooling contrast to the spices, making this dish both balanced and delicious. Order premium prawns from Pearl Seafoods to enjoy this recipe with the freshest ingredients. Convenient delivery across Sydney – perfect for seafood lovers.

Recipe Information

Serves

4 people

Preparation

6 hours 25 minutes

Cooking

10 minutes

Difficulty

Moderate

Ingredients

  • 1 tbsp fenugreek seeds, ground
  • 1 tsp garam masala
  • 1/4 cup (60g) tamarind puree
  • 1 tsp cayenne pepper
  • 3 garlic cloves, crushed
  • 2 tsp tomato paste
  • 1/2 cup (125ml) olive oil
  • (about 1.4kg turmeric marinated prawms, peeled, deveined
  • 1 cup (200g) natural yoghurt
  • 1/3 cup (80ml) lemon juice
  • 8 (500g) qukes, quartered lengthways, halved widthways
  • 1/2 white onion, thinly sliced
  • 1 cup spearmint leaves

Steps

  1. 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.
  2. 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.
  3. 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.