An Indian variation on a popular Australian barbeque favourite, barbecued prawns.
Serves 6–8 as part of a shared meal
Prep: 45 minutes + 2 hours marinating | Cook: 10 minutes | Moderate
Spirit House the Cookbook
Images and recipes from Spirit House the Cookbook by Helen Brierty & Annette Fear
New Holland Publishers
SPINACH AND DILL SAMBAL
1 bunch spinach, washed
3 tablespoons dill, finely chopped
250 g (8 oz) plain yoghurt
2 garlic cloves, peeled and crushed to a paste
2 tablespoons mint, finely chopped
salt and pepper, to taste
• Place the washed spinach in a pot and cook until just wilted. You should not need any water.
• When cool, squeeze out excess moisture and chop finely.
• Place the chopped spinach in a bowl with the remaining ingredients and mix well to combine.
60 ml (2½ fl oz) vegetable oil
1 large green chilli, deseeded and chopped
2 teaspoons ginger, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
½ teaspoon garam masala
1 teaspoon ground cumin
1 tablespoon tikka or tandoori paste (store bought)
2 tablespoons plain yoghurt
18 green king prawns (shrimp), peeled and deveined*
* Your choice if you want to keep the heads and/or tails on the prawns.
• Combine all the ingredients, except the prawns, in a mortar and pound to a smooth paste.
• Place prawns in a shallow bowl. Add the paste and coat well. Cover and refrigerate for 2 hours.
• Preheat a lightly oiled chargrill plate or barbecue to medium. Cook the prawns for 3–5 minutes, turning a few times.
• Transfer to serving platter and serve with the spinach and dill sambal.
Garam masala, a popular Indian powder mix, is often added to a dish at a late stage of cooking as a flavouring agent. It can be bought at supermarkets and Asian grocery stores or you can make it yourself if you wish.