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Tandoori prawn naans recipe

Tandoori prawn naans recipe

16 ratings

Richly spiced prawns are matched with a creamy, refreshing raita and piled on top of grilled naan breads in this Indian-inspired midweek meal, on the table in less than half an hour. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 307 calories / serving
  • Healthy

Ingredients

  • 1 tbsp tikka or tandoori curry powder
  • 2 tbsp sunflower oil
  • 1 tbsp Greek yogurt
  • 1 lime, zested and juiced
  • 170g pack frozen large king prawns, defrosted
  • 1 red onion, cut into chunks
  • 1 yellow pepper, seeded and sliced
  • 1 red pepper, seeded and sliced
  • 4 small or medium naan breads

For the raita

  • 1 ripe tomato, chopped
  • 100g cucumber, seeded and diced
  • 1 tsp granulated sugar or agave nectar
  • 5 tbsp Greek yogurt
  • 1 garlic clove, crushed
  • handful fresh mint leaves, roughly chopped
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1280kj
    307kcal     15%

  • Fat

    12g 17%

  • Saturates

    2g 11%

  • Sugars

    9g 10%

  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 36.9g Protein 15.4g Fibre 3.6g

Method

  1. Pre-heat the grill to high. In a medium bowl, mix together the curry powder, 1 tbsp sunflower oil, the yogurt and the lime zest. Stir in the defrosted king prawns, then season with black pepper and set aside.
  2. Arrange the onion and peppers on a baking tray lined with foil. Toss with the remaining 1 tbsp oil and season. Grill, turning frequently, for 7-8 mins, until tender and starting to char.
  3. Meanwhile, combine the tomato, cucumber, sugar or agave and lime juice in a bowl. Season and set aside for 5 minutes, then drain any excess juice and add the yogurt, garlic and mint.
  4. Skewer the prawns onto 3 or 4 metal skewers and lay on the baking tray on top of the veg. Grill for 2 mins then turn and cook for a further 1-2 mins, until golden.
  5. Meanwhile, warm the naan bread according to pack instructions. Remove the prawns from the skewers and pile onto the naan with the vegetables and some of the raita.

Tip: For a veggie twist, try swapping the prawns for chunks of paneer.

See more Prawn recipes

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