Tikka Prawns with Yoghurt Pilaf
Succulent king prawns marinated in tikka curry and Greek-style yoghurt, grilled to perfection and served with a fragrant coriander yoghurt pilaf. A quick and flavorful seafood meal ready in 30 minutes.
Ingredients
- 3 T Tikka or mild curry paste
- 6 T thick Greek-style yoghurt
- 5 T coriander leaves, chopped
- 16 large king prawns
- 6 cardamom pods, lightly crushed
- 200 grams Basmati rice
- 1 t salt
Method
- Prepare prawns by washing, peeling legs and body shell, and deveining. Leave the tail on.
- Combine 2 T of curry paste with 4 T yoghurt and 4 T chopped coriander in a large shallow dish. Add prawns, turn to coat, cover, and refrigerate until required.
- Place 1 T curry paste, cardamom, and salt into a large pan. Add rice and 1 ½ C cold water, stir to distribute the paste.
- Bring to a boil, then simmer partially covered for 10 minutes until liquid is nearly absorbed.
- Stir in the remaining 2 T yoghurt and 1 T coriander through the rice, cover to keep warm.
- Heat the BBQ, grill, or fry pan to high heat. Cook the prawns for 1–2 minutes each side until just cooked.
- Serve the prawns with the pilaf rice.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4
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