المكونات
- Sharwood’s Tikka Masala Curry Sauce, plus extra for serving 210g
- Corn on the cob 2
- Lime, zested and juiced 1
- Dried coconut flakes, soaked in boiling water for 20 minutes then drained 50g
- Spinneysfood Fresh Mint A handful
- Parathas To serve
- Whole fresh prawns, shell-on and deveined 1kg
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
BBQ tikka masala prawns with charred corn and lime sambal
Fusion 20 Mins Prep · 10 Mins Cook
- Reserve a little of the tikka masala curry sauce for basting, then place the prawns in a shallow dish and coat with the remaining sauce. Cover and marinate in the fridge for at least 1 hour, or ideally overnight.
- Thread the prawns onto skewers from the tail through the head. Chargrill on a hot griddle pan or barbecue for 3–5 minutes per side, basting with the reserved sauce, until the prawns are pink and cooked through. At the same time, grill the corn until lightly charred all over.
- Cut the kernels from the cobs and combine with the lime zest and juice, coconut flakes and mint.
- Serve the prawns with the charred corn and lime sambal, warm parathas and tikka masala curry sauce for dipping.