A gourmet curry that's ready in 15 minutes.
Serves 2
Ready in 15 minutes
1. Cook 115g basmati rice in simmering water for 12 minutes or until tender. Drain well.
2. Meanwhile, preheat the grill to medium-high. In a bowl, mix together 4 tablespoons natural yogurt with 2 tablespoons tandoori curry paste. Add 450g raw, large peeled prawns and toss to coat. Tip onto a foil-lined baking tray, along with the marinade, and grill for 4-5 minutes or until just cooked through.
3. For the raita, peel long, thin strips from 1/2 cucumber with a vegetable peeler, then pat dry on kitchen paper. Put into a bowl, add 100g natural yogurt, a handful chopped fresh mint leaves and some seasoning and mix together.
4. Divide the rice between plates and spoon the prawns and raita alongside.
5. Garnish with extra fresh mint sprigs. Serve with lime wedges, to squeeze over, if you like.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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