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Achari theenga, pickled spiced prawns recipe

By Meena Pathak and Sunil Menon

  1. Serves 4
  2. Takes 35 minutes to make, plus marinating
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Ingredients

  1. 20 fresh tiger or large prawns, peeled with tail shells on and deveined
  2. Squeeze of lemon juice
  3. 200g plain yogurt
  4. 2 tbsp Patak's Medium-Hot Lime Pickle, puréed
  5. 2 garlic cloves, crushed
  6. 1/2 tsp ground turmeric
  7. 1/2 tsp crushed cumin seeds
  8. 1 tbspp chopped fresh dill

Method

  1. 1. Put the prawns into a large mixing bowl with the squeeze of lemon juice.
  2. 2, In a separate bowl, mix the remaining ingredients. Pour over the prawns and stir well. Leave in the fridge to marinate for a couple of hours. Meanwhile, soak the skewered in cold water for 30 minutes.
  3. 3. Thread 5 prawns onto each skewer and grill under a medium heat for 6-8 minutes, turning once, until cooked.
  4. 4. Serve with salad leaves, wedges of lime and raita for dipping.

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