Tikka Prawns with Mango Salsa

This is a nice change to the usual chicken tikka that is so well known and loved, particularly in the UK. As I made it after work, I was very tempted to use a ready made tikka paste, but considering I had all the ingredients, it seems silly not to give the spice mix a go myself. The only difference being it wasn't quite as red in colour as it would normally look, but I didn't want to add red food colouring (I know a lot do) because I decided this was the natural spice colour. It was delicious!

I was just leaving the store from buying the lettuce and noticed a mango. So I picked that up and bought it too. A mango salsa with red onion, coriander, lime and a tiny bit of fresh chill was all it needed. That and some chapati to stuff it all in!

Ingredients:

1 tbsp. cumin powder
1 tbsp. garum masala powder
1 tsp. chilli powder
1 tsp. tikka masala powder
1 tsp. ground coriander
1 tsp. turmeric
juice of 1 lemon
5 cloves garlic, crushed
1 inch ginger, chopped finely
180g natural yoghurt
250-300g king prawns

Method:

Mix the spices with the ginger, garlic and lemon juice. Add the yoghurt and stir in well. Pop in the fridge and marinade for 1-2 hours. Heat a little oil in a sauté pan. Shake the marinade off the prawn and pan fry for about 2-3 minutes. Serve on a hot sizzling dish (to make it sizzle more before serving, squeeze on a little more lemon juice!)

I served this with a Mango Salsa. For this you just mix in a bowl:

1 mango, chopped, 1/4 red onion, finely diced, 25g fresh coriander, chopped. 1 small green chilli, chopped finely, juice of 1 lime. Stir well and refrigerate until use.

Also add some shredded lettuce, chapatti and a little riata. Perfect.