Tandoori Skewers with Coconut Herb Chutney

Easy-to-prepare coconut chutney and marinated prawns on warm Panaji naan
Serves
4

Ingredients

For the prawns

  • ¼ cup full fat coconut milk
  • ¼ cup Tandoori Spice Paste, store bought or homemade
  • 16 jumbo prawns, peeled and deveined, (about 1 pound total)
  • 1 large ripe mango, peeled, pitted and cut into 2-inch cubes

For the coconut herb chutney

  • ⅓ cup unsweetened desiccated coconut
  • 1 cup boiling water
  • 1 tbsp coconut oil
  • 1 tsp black mustard seeds
  • 10 curry leaves
  • ½ tsp ground turmeric
  • 1 tbsp grated fresh ginger
  • ½ small red chilli, halved, seeded and very finely minced, or to taste
  • 3 tbsp finely chopped cilantro leaves
  • Sea salt and freshly ground black pepper

For serving

  • 4 Panaji Tandoori and Masala Naan
  • Lime and cherry tomatoes, for garnish

Cooking Steps

Marinate the prawns

In a medium glass bowl, combine the coconut milk and tandoori Add the prawns and toss to coat evenly with the marinade, cover the bowl, refrigerate for 30 minutes.

Make the chutney

In a small bowl, combine the coconut and the boiling water, allow to sit until cool. Drain the coconut well and place it into a In a small saute pan, heat the coconut oil over medium high heat. Add the mustard seeds, curry leaves and turmeric. Fry the mixture until the mustard seeds just begin to pop, about 2 to 3 minutes. Immediately pour the mixture, including the oil from the pan over the coconut, add the ginger, chili, and cilantro, mix well to combine. Season to taste with salt and pepper, set aside.

Grill the prawns

Preheat a grill to medium. Thread the prawns on skewers, alternating each piece with the mango. Discard any extra marinade. Grill the prawns skewers turning them, until lightly charred and cooked through, about 6 minutes total.

Prepare the naan

Warm the naan and divide the skewers between them. Garnish with a large spoonful of the chutney, some fresh lime wedges, cherry tomatoes and finely sliced chilis. Serve immediately